A family-friendly chicken sheet pan dinner that's paleo compliant too. Made with chicken breasts, butternut squash and seasonal vegetables, all on one pan.
Course Entrée/Main Dish
Cuisine American, Canadian
Prep Time 2hours
Cook Time 30minutes
Total Time 2hours30minutes
Author Flavour & Savour
Maple Garlic Marinade
2tbsp coconut aminos (or soy sauce)
1tbspapple cider vinegar
1tbspfinely minced garlic
1tbspfinely grated fresh ginger
1/2tspfreshly ground black pepper
3 large or 4 smallboneless, skinless chicken breasts
Sheet Pan Vegetables
1/2large Butternut squash,about 3 cups, cubed
12Brussels sprouts,trimmed and halved
1red onion,cut in 8ths
1small (8 inch)zucchinicut into 8 slices
1red bell pepper,sliced into 8 strips
2 or 3smallSeckel pears, or other firm pearcored and quartered
2tbspextra-virgin olive oil
Whisk marinade ingredients together, reserve 1/4 cup for brushing on chicken and vegetables later. Cut chicken breasts into 1 inch cubes and add to marinade. Cover and refrigerate for 1.5 to 2 hours or longer.
Chop vegetables, transfer to a large bowl and toss with 2 tbsp olive oil and 1 tsp salt. Arrange on parchment paper lined baking sheet. Add quartered pears to sheet.
Transfer chicken to sheet pan and arrange on top of vegetables. Brush with marinade.
Bake at 375°F for 25 to 30 minutes or until chicken is cooked through and no longer pink inside and squash is fork-tender. Add pumpkin seeds and rosemary during last 5 minutes of cooking. Brush with reserved 1/4 cup marinade. Place under broiler for a few minutes if you want to brown the chicken slightly.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com