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

Potato and Squash Salad

To peel butternut squash, cut it in half and use a vegetable peeler to remove the peel. The vegetable combo makes a vitamin-rich healthy side-dish.

3.0 by 6 people
5,453 views
Rate me!
  • Makes: 8 servings
  • Serving Size: 1 cup
  • Prep: 25 mins
  • Cook: 8 mins

Potato and Squash Salad

Ingredients

Directions

  1. In skillet combine squash and potatoes. Add 1 cup water. Bring to boiling, reduce heat. Simmer, covered, 8 to 10 minutes or until vegetables are tender. Drain. Set aside. In same skillet cook sweet pepper, onion, and garlic in hot olive oil over medium heat until onion is tender, stirring occasionally. Stir in brown sugar. Remove from heat. Stir in thyme, basil, 1/2 tsp. salt, and peppers.
  2. Combine sweet pepper and potato mixtures in skillet. Place spinach in bowl. Top with potato mixture Sprinkle thyme. (Or, let potato mixture stand at room temperature, covered, up to 2 hours before serving over spinach.) Makes 8 to 10 (1-cup) servings

Nutrition Facts (Potato and Squash Salad)

    Per serving:
  • 134 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 183 mg sodium,
  • 18 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...