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.
- 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