Fall Chicken Sheet Pan Dinner

Name: Fall Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1.5 pound boneless skinless chicken thighs (cut into 1-inch pieces); 1 medium red onion (cut into 1-inch pieces); 2 cup brussels sprouts (halved); 2 cup butternut squash (diced small); 1.5 tablespoon extra virgin olive oil (divided); 4 ounce feta chunk (crumbled by hand); 1.5 teaspoon smoked paprika; 1.5 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.5 teaspoon ground cinnamon; 1.5 teaspoon kosher salt

4 servings

This easy Fall Chicken Sheet Pan Dinner roasts juicy chicken with butternut squash, Brussels sprouts, red onion, and creamy feta for a cozy, high-protein meal made on one pan.

Ingredients

boneless skinless chicken thighs
cut into 1-inch pieces
1 ½ lb
red onion
cut into 1-inch pieces
1 medium
brussels sprouts
halved
2 c
butternut squash
diced small
2 c
extra virgin olive oil
divided
1 ½ tbsp
feta chunk
crumbled by hand
4 oz
smoked paprika
1 ½ tsp
cumin
1 ½ tsp
garlic powder
1 tsp
onion powder
1 tsp
ground cinnamon
½ tsp
kosher salt
1 ½ tsp

Directions

1
Preheat the oven to 425F. Combine all the spices and salt in a small bowl.
2
Add the veggies to a large mixing bowl. Drizzle with 1 tablespoon of the olive oil and season with half of the spices. Mix to evenly combine. Transfer onto a large rimmed sheet pan and spread into an even layer.
3
Season the chicken with remaining oil and remaining spices. Transfer to the baking sheet in between the veggies in an even layer.
4
Transfer the baking sheet to the oven and roast for 30-35 minutes, until the chicken is cooked through and the vegetables are tender.
5
Top with feta and broil 2 to 3 minutes, until melted and slightly charred.

Fall Chicken Sheet Pan Dinner

50 min4 servings401 cal

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