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Tender chicken pieces, sweet butternut squash, and earthy Brussels sprouts are roasted together on a single pan for a flavorful, easy-to-clean meal. A perfect weeknight dinner that's both hearty and healthy, with a focus on herbal seasonings instead of salt.
Preheat the oven and prepare the pan
Season the chicken and vegetables
Roast the chicken and vegetables
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Tender chicken pieces, sweet butternut squash, and earthy Brussels sprouts are roasted together on a single pan for a flavorful, easy-to-clean meal. A perfect weeknight dinner that's both hearty and healthy, with a focus on herbal seasonings instead of salt.
This american recipe takes 45 minutes to prepare and yields 4 servings. At 318.63 calories per serving with 30.84g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Rest and serve
Add a can of rinsed, no-salt-added chickpeas to the pan for the last 15 minutes of roasting for an extra protein and fiber boost.
Replace the butternut squash with lower-carb vegetables like cauliflower florets and zucchini chunks to make this recipe keto-friendly.
Save on prep time by using pre-cubed butternut squash and pre-shredded Brussels sprouts available in most grocery stores.
Drizzle 1 tablespoon of maple syrup over the vegetables during the last 5 minutes of roasting to add a touch of sweetness kids will love.
Chicken breast is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Butternut squash is packed with Vitamin A (from beta-carotene), which supports vision health, immune function, and cell growth.
Both butternut squash and Brussels sprouts are high in dietary fiber, which aids digestion, promotes gut health, and helps you feel full longer.
This recipe is intentionally low in sodium and uses heart-healthy olive oil. The herbs and spices provide flavor without relying on salt, which is beneficial for blood pressure management.
Yes, it is a very healthy meal. It provides lean protein from chicken, complex carbohydrates and fiber from the squash and Brussels sprouts, and is packed with vitamins A and C. This low-sodium version is particularly good for heart health.
A single serving of this Sheet-Pan Chicken and Roasted Squash has approximately 350-400 calories, making it a balanced and satisfying meal for lunch or dinner.
Absolutely! This recipe is very versatile. You can substitute with other root vegetables like sweet potatoes or carrots, or add broccoli florets, bell peppers, or red onion.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.