Instructions: Heat oven to 425 degrees. Spray 15 x 10 x 1 inch baking pan with nonstick cooking spray. Place chicken in sprayed pan. Arrange squash and onion around chicken.

In small bowl, combine salad dressing, salt, rosemary and garlic powder; blend well. Brush chicken and vegetables with about half of the salad dressing mixture. Bake at 425 degrees for 20 minutes.

Remove chicken and vegetables from oven. Stir in vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining salad dressing mixture.

Return to oven; bake an additional 20 to 25 minutes or until chicken is fork-tender, its juices run clear, and vegetables are tender. If desired, garnish with fresh herb sprigs.

Start to Finish Time:
"1:00"

Serving Ideas : A green salad dressed with a splash of white wine vinegar and oil, and crusty French rolls complete this oven meal. Low-fat frozen yogurt adds a cool, tangy ending.

NOTES : Ingredient Info: Sugar snap peas; also called sugar peas, are a cross between English peas and snow peas. Both the pods and the peas are edible.

Healthy Hint: Butternut squash, rich in color, is an excellent source of vitamin A.

Kitchen Tip: Cut winter squash lengthwise with a sharp knife, then remove the seeds with a spoon. Peel away the tough skin with a vegetable peeler or paring knife.

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