Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 4 bone-in chicken breasts, skinned
- 1 butternut squash, peeled, cut into 1" cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 3/4 cup creamy honey mustard salad dressing
- 1/2 tsp. dried tarragon leaves
- 2 cups sugar snap peas
Preparation:
Remove pan from oven, stir food and add sugar snap peas. Drizzle remaining honey mustard mixture over chicken and vegetables. Bake for 20-25 minutes longer until chicken's juices run clear when pricked with fork. 4 servings

