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4.7 from 14 votes

Chicken, Squash & Veggie Sheet Pan Dinner

This Fall inspired sheet-pan dinner is fast and easy, but tastes amazingly delicious with a slow roasted flavor baked in.  

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Squash & Veggie Sheet Pan Dinner
Servings: 4
Calories: 643kcal


  • 1 pound butternut squash
  • 1 pound chicken breast
  • 3 cup broccoli, florets
  • 1/2 medium onion, red
  • 4 tablespoon olive oil
  • 2 clove garlic
  • 3/4 teaspoon thyme, dried
  • 3/4 teaspoon sage, ground
  • 3/4 teaspoon parsley, dried
  • 3/4 teaspoon rosemary, dried
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 cup brown rice, raw
  • 1/2 cup walnuts, chopped
  • 1/3 cup cranberries, dried


  • Preheat oven to 450 degrees Fahrenheit.
  • Peel and cut squash into 1/2 inch cubes. Cut chicken into 1-inch pieces, broccoli into smaller florets and onion into slices. Add to a large dish and toss with olive oil and seasonings.
  • Pour onto a large baking sheet and bake for 15-20 minutes. Toss around halfway through roasting. Veggies should be tender and chicken no longer pink inside.
  • While roasting cook rice as directed on package.
  • Once you remove the veggies and chicken from the oven, stir in the walnuts and cranberries. Serve over rice.


Calories: 643kcal | Carbohydrates: 68g | Protein: 34g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 369mg | Fiber: 7g | Sugar: 14g