Chicken and Butternut Squash Sheet-pan Dinner Recipe

4      Reviews by:    Martha Moore   Chicken and Butternut Squash Dinner Recipe uses butternut squash, onion, chicken breast, sage, paprika, and garlic powder in creating this very tasty baked chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southern    Servings:4 Nutrition facts:402 calories16.3 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   25 Minutes Total Time:   50 Minutes

INGREDIENTS

• Cooking spray
• 1 lb. Brussels sprouts, halved (optional)
• 1 lb. butternut squash cubed
• 1 medium onion, cut into wedges
• 1 tsp table salt, divided
• 1 tsp black pepper, divided
• 4 6oz chicken breast, skinless, boneless
• 1/2 tsp ground sage
• 1/2 tsp paprika
• 1/2 tsp garlic powder

DIRECTIONS

• Preheat the oven to 425°F. Coat a sheet pan with cooking spray. On the prepared pan, toss together the Brussels sprouts, butternut squash, and onion; coat the vegetables with cooking spray and sprinkle with 1/2 tsp each salt and black pepper.
• Clear out 4 spaces on the pan for the chicken and nestle the chicken into the spaces. Coat the chicken with cooking spray and sprinkle evenly with the remaining 1/2 tsp each salt and black pepper, sage, paprika, and garlic powder.
• Roast until the chicken is cooked through and the vegetables are tender, about 25 minutes. Check the internal temperature of the breast to ensure at least 165°F. Test squash by puncturing with fork tines for softness.
• Serving size: 1 chicken breast and 1 1/2 cups vegetables.

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