Healthy family dinner in 1 hour: Apple cider-baked chicken and veggies

Nothing screams fall like sweet potatoes, onions, squash and cider. I took inspiration from these flavors and decided to combine them into a hearty rustic dinner that is perfect for the cool weather.

Chicken breasts, diced sweet potatoes and spicy red onions are oven-roasted together in a baking dish and flavored with a light apple cider-mustard sauce with fresh lemon and garlic. On the side I made a simple batch of light breaded, baked, yellow squash chips that pair perfectly with the chicken and vegetables.

Apple cider-baked chicken and vegetables recipe

Serves 4

Prep time: 15 minutes | Bake time: 45 minutes | Total time: 1 hour

Ingredients:

• 2 large sweet potatoes, diced
• 1 large red onion, diced
• 4 boneless, skinless chicken breasts
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1/4 cup apple cider
• 1/4 cup chicken stock
• 1 small shallot, minced
• 1 teaspoon dried sage
• 1 teaspoon dried marjoram
• Salt and pepper, to taste

Directions:

1. Heat the oven to 375 degrees F, and spray a baking dish with nonstick cooking spray.
2. Layer the potatoes, onions and chicken in the bottom of the baking dish.
3. In a bowl, combine the remaining ingredients, mixing well. Pour the mixture on top of the chicken and vegetables.
4. Roast the chicken for 45 minutes or until it is cooked completely and the sweet potatoes are tender.
5. Remove from the oven, and serve alongside yellow squash chips.

Baked yellow squash chips recipe

Serves 4-6

Prep time: 15 minutes | Bake time: 15 minutes | Total time: 30 minutes

Ingredients:

• 4 medium yellow squash, sliced into 1/2-inch rounds
• 2 tablespoons extra-virgin olive oil
• Salt and pepper, to taste
• 3/4 cup panko breadcrumbs
• 1/4 cup Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasonings

Directions:

1. Heat the oven to 375 degrees F, and line a baking sheet with parchment paper.
2. To a large bowl, add the squash rounds. Drizzle the olive oil on top of the squash, and season with salt and pepper.
3. Using your hands, toss the squash well to evenly coat it in the olive oil and seasonings.
4. In a separate bowl, combine the remaining ingredients, and mix well.
5. Lightly bread the squash rounds in the breadcrumb mixture, and then place them in a single layer on the baking sheet.
6. Bake uncovered for 12 to15 minutes or until the squash chips begin to crisp and turn golden brown.
7. Remove from the oven, and serve warm.

More fall recipe ideas

The best recipes for fall
Fall guacamole
7 Herbs to cook with this fall