30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

Roasted Butternut Squash and Beet Salad with Queso Cojita

4.5 by 4 people
2,771 views
Rate me!
  • Makes: 6 servings
  • Prep: 30 mins
  • Roast: 45 mins 425°F

Roasted Butternut Squash and Beet Salad with Queso Cojita

Ingredients

Directions

  1. Preheat oven to 425 degrees F. Brush beets with oil. Wrap in foil. Place foil packet directly on oven rack; roast for 45 to 60 minutes or until beets are tender.
  2. Peel squash; halve butternut squash and remove seeds. Cut squash into 1-inch pieces. Arrange pieces in a 13x9x2-inch baking pan. Roast squash alongside the beets for 15 minutes. Drizzle 2 tablespoons of the Marinated Red Onion Vinaigrette over squash; toss to coat. Roast for 5 to 10 minutes more or until tender. Slightly cool squash and beets. Peel beets and cut into bite-size cubes. Place beets in a medium bowl and drizzle with another 1 tablespoon of the vinaigrette; set beets and squash aside.
  3. In a large bowl toss salad greens with the remaining vinaigrette. Divide greens among six to eight salad plates. Arrange beets and squash on top of salads. Sprinkle with cheese and pumpkin seeds. Serve immediately.

Marinated Red Onion Vinaigrette

Ingredients

Directions

  1. In a screw-top jar combine red onion, cider vinegar, oil, honey, and a dash salt. Cover and shake well to combine. Refrigerate for at least 30 minutes or up to 4 days. Makes about 3/4 cup dressing.

Nutrition Facts (Roasted Butternut Squash and Beet Salad with Queso Cojita )

    Per serving:
  • 258 kcal cal.,
  • 17 g fat
  • (4 g sat. fat,
  • 6 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 5 mg chol.,
  • 181 mg sodium,
  • 21 g carb.,
  • 4 g fiber,
  • 10 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Comments

close
close
close
close
close

Loading... Please wait...