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Recipe: Butternut Chicken Sheet Pan Dinner

If you’re looking for an easy weeknight dinner, you found it!

I love that this recipe uses just one pan and plenty of yummy, healthy ingredients. There’s clean protein, slow-low carbs, non-starchy veggies, and healthy fats – all the components of the perfect plate.

This sheet pan dinner is also endlessly customizable. Swap out the butternut squash for sweet potatoes, zucchini, or baby red potatoes. Add sliced onion, asparagus, or quartered Brussels Sprouts. So many options!

Versatile, delicious, and simple: this is my favorite kind of recipe. (When you make it, don’t forget to snap a pic and tag me @jj.virgin on Instagram so I can admire your handiwork!)

Butternut Chicken Sheet Pan Dinner

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February 21, 2018

This convenient sheet pan dinner is so easy to prep and keeps the dishes to a minimum, creating a healthy, delicious meal that’s perfect for hectic weeknights.

  • Prep: 35 mins
  • Cook: 35 mins
  • Yields: 2 Servings

Ingredients

4 boneless, skinless chicken thighs (look for free range organic)

1 butternut squash, peeled and cut into 1-inch cubes (about 3-1/2 cups); can substitute same amount of sweet potatoes if preferred

6 cups organic baby spinach or arugula

1 tbsp pomegranate seeds

3 tbsp chopped pecans (optional if you have nut allergies)

6 tbsp avocado oil, divided, plus more for pan

1 tsp of lemon zest

2 tbsp lemon juice

4 garlic cloves, minced

2 tsp smoked paprika

1 tsp dried thyme

1 1/2 tsp tsp sea salt, divided

1/2 tsp ground nutmeg

1 tsp freshly ground black pepper, divided

1 tbsp Dijon mustard

Directions

1In a large mixing bowl, whisk together 3 tablespoons of avocado oil, the lemon juice and zest, garlic, paprika, thyme, 1 teaspoon of salt, and 3/4 teaspoon black pepper.

2Add chicken and toss well to coat. Cover and refrigerate; allow to marinate for at least 30 minutes or up to overnight.

3Place butternut squash in a bowl and toss in 1 tablespoon of avocado oil. Sprinkle ½ teaspoon each of ground nutmeg and sea salt over squash. Mix to coat.

4Preheat oven to 425F.

5Grease a 15”x1” sheet pan and add chicken in one even layer on one side. Add butternut squash to the other side.

6Drizzle over any remaining marinade over chicken.

7Bake 35-40 minutes, until squash is tender and chicken thighs reach 165F. Slice or chop chicken.

8While chicken bakes, mix remaining 3 tablespoons of avocado oil, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.

9Add greens, pomegranate seeds and pecans to coat.

10Arrange dressed greens on serving dish, then top with baked chicken and squash and serve.

Get more delicious recipes from The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Serving Size3 cups (511g)
Calories770
Sodium1510mg
Protein38g
Cholesterol105mg
Sugar5g
Total Fat57g
Saturated Fat7g
Trans Fat0g
Total Carbohydrates29g
Dietary Fiber8g

Thanks so much for reading! You can get plenty more delicious, healthy recipes when you follow me on Pinterest

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