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Fall Chicken Sheet Pan Dinner
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.
Equipment
- 1 sheet pan large
Ingredients
- 1 ½ pounds boneless skinless chicken thighs (cut into 1-inch pieces)
- 1 medium red onion (cut into 1-inch pieces)
- 2 cups brussels sprouts (halved)
- 2 cups butternut squash (diced small)
- 1 ½ tablespoons extra virgin olive oil (divided)
- 4 ounces feta chunk (crumbled by hand)
Spices:
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cinnamon
- 1 ½ teaspoon kosher salt
Instructions
- Preheat the oven to 425F. Combine all the spices and salt in a small bowl.
- 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.
- Season the chicken with remaining oil and remaining spices. Transfer to the baking sheet in between the veggies in an even layer.
- Transfer the baking sheet to the oven and roast for 30-35 minutes, until the chicken is cooked through and the vegetables are tender.
- Top with feta and broil 2 to 3 minutes, until melted and slightly charred.
Nutrition
Serving: 1½ cups, Calories: 401kcal, Carbohydrates: 18.5g, Protein: 40.5g, Fat: 18.5g, Saturated Fat: 6.5g, Cholesterol: 185mg, Sodium: 922.5mg, Fiber: 4.5g, Sugar: 4g
- WW Points: 5