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.
Servings 4
Calories 643kcal
Ingredients
- 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
Instructions
- 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.
