Description
A quick and healthy autumn sheet-pan dinner featuring seasonal vegetables and protein, perfect for a cozy meal.
Ingredients
Scale
- 1 lb chicken thighs
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs, Brussels sprouts, butternut squash, and red onion.
- Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
- Toss everything together until well coated.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy!
Notes
- Feel free to substitute chicken with tofu for a vegetarian option.
- Adjust the vegetables based on seasonal availability.
- This dish can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Autumn Sheet-Pan Dinner, Healthy Dinner, Quick Dinner, Seasonal Recipe