Indian Spice Roasted Chicken with Squash
Combine cumin, turmeric, coriander, salt, cayenne pepper, cinnamon, nutmeg and black pepper with Becel® Buttery Taste margarine*. Stir ½ of the Becel® margarine mixture into yogurt, then stir in ginger and garlic; refrigerate. Combine remaining margarine mixture with squash in medium bowl; refrigerate.
Make several cuts in each chicken breast; arrange, meat side up, in single layer in large baking dish. Pour yogurt mixture over chicken, pushing into cuts. Cover and marinate in refrigerator 4 hours or overnight.
Preheat oven to 375° F (190° C). Spray baking sheet with nonstick cooking spray.
Remove chicken from marinade, discarding marinade. Arrange chicken and squash mixture on baking sheet in single layer. Bake in center of oven, turning squash occasionally, until chicken is thoroughly cooked and squash is tender, about 30 minutes. Sprinkle with cilantro.
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Last updated: October 27th, 2020
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