Karen's Harvest Chicken and Butternut Squash

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 151.1
  • Total Fat: 1.4 g
  • Cholesterol: 21.8 mg
  • Sodium: 277.8 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 6.5 g
  • Protein: 12.8 g

View full nutritional breakdown of Karen's Harvest Chicken and Butternut Squash calories by ingredient
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Number of Servings: 8


    1 Large Reynolds Oven-Baking Bag
    4 lbs of Chicken Whole Chicken Breast, no skin
    1 Med. White or Yellow Onion
    1 Butternut Squash, no shell, cut in large cubes
    10 Baby Carrots chopped
    1 C Yellow Lentils (also called yellow split peas)
    2 C Chicken Brooth
    1 TBSP flour
    6 TBSP Pumpkin Pie Spice
    2 TBSP Garlic Powder
    salt and pepper to taste
    5 Sprays, I can't believe it's not butter spray


Makes 8 Servings.

Preheat oven to 350. Use a large rectangular pan (such as a cake sheet). Put Reynolds bag into pan. Cube butternut squash, quarter the onions and dice carrots, add to bag. Add Lentils to bag. Add chicken broth to bag -- there should be enough brooth to cover all the lentils and most of the veggies.

In a small bowl, combine all the spices except flour. Put flour into warmed glass of chicken brooth and whisk to remove lumps then pour in with rest of chicken broth. Using the butter spray, spritz the top of the chicken with 5 sprays. Then take some spice mixture (enough to cover the whole top) and press it into the meat. Pour remaining spice mixture into the chicken brooth and blend a little.

Close up the Reynold's bag and seal with twist tie. Cut 6 1/2 inch slits around the top of the bag. Put in oven and let bake for 50-60 minutes. Serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user MINIK2009.

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