3 large or 4 smallboneless, skinless chicken breasts
Sheet Pan Vegetables
½large 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
2tablespoonextra-virgin olive oil
Whisk marinade ingredients together, reserve ¼ 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 tablespoon olive oil and 1 teaspoon 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 ¼ 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