MARINATE CHICKEN: Combine apple juice, honey, lemon juice, garlic, cinnamon, salt & pepper in a large ziptop container. Add chicken, seal bag, shake to coat well and let marinate in the refrigerator for 8 hrs or overnight
In a mixing bowl, combine the crab meat, chili sauce, mustard, mayo, Worcestershire sauce, spring onion and herbs. Mix well. Cover and refrigerate until needed.
1. Melt butter over medium-high heat, 2. Add chopped onion and sauté for 5 minutes, 3. Add chopped celery stalks and leek, sauté mixture 5 minutes
Place the squash, peppers, carrots and garlic in baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake, uncovered, at 425o for 25-30 minutes or until lightly browned and tender, stirring once. Cool slightly.