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Sheet Pan Chicken, Brussels Sprouts & Butternut Squash

Delicious Sheet Pan Chicken with Brussels Sprouts & Butternut Squash

Enjoy this quick and easy Sheet Pan Chicken with Brussels Sprouts & Butternut Squash for a delightful and nutritious meal.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner Recipes
Cuisine: American
Calories: 352
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds butternut squash, peeled and cut into ½-inch dice (about 4 cups)
  • 1 pound Brussels sprouts, ends trimmed then cut in half
  • 1 medium red onion, halved, peeled, and cut into ¼-inch slices
  • 5 tablespoons olive oil, divided
  • 1.5 teaspoons kosher salt, divided
  • 0.5 teaspoon ground black pepper, divided
  • 2 cloves garlic, pressed or finely minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons minced fresh thyme leaves, plus more for garnish (or ½ tsp dried thyme)
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

Equipment

  • Large rimmed sheet pan
  • mixing bowl
  • oven

Method
 

  1. Preheat the oven to 425℉.
  2. Place the diced squash, Brussels sprouts, and sliced onion in the center of a large, rimmed sheet pan. Drizzle with 2 tablespoons of olive oil then sprinkle with ½ tsp of salt and ¼ tsp of black pepper. Toss to coat, then spread the vegetables into an even layer. Place into the oven and set a timer for 20 minutes.
  3. In a large bowl, stir together the garlic, mustard, maple syrup, vinegar, 3 tablespoons of olive oil, 1 tsp salt, ¼ tsp ground pepper, and the fresh thyme. Add the diced chicken and stir to coat the chicken in the marinade.
  4. Once the 20 minutes is up, remove the pan from the oven. Spoon the chicken pieces evenly over the vegetables then drizzle any remaining marinade over the top. Place the pan back in the oven and bake until chicken is fully cooked, 15 to 18 minutes and has an internal temperature of 165℉.
  5. Once cooked, sprinkle with additional fresh thyme as garnish, if desired.

Nutrition

Serving: 1servingCalories: 352kcalCarbohydrates: 28gProtein: 28gFat: 15gSodium: 796mgFiber: 6gSugar: 10g

Notes

This recipe is perfect for meal prep and can be customized with different seasonal vegetables or proteins.

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