Sheet Pan Balsamic Chicken And Squash

Roasted pumpkin and meat on the pan, top view, square image

Sheet Pan Balsamic Chicken And Squash

September 12, 2017

Roasted pumpkin and meat on the pan, top view, square image



1Preheat oven to 425°F.

2Peel and cube squash into 1" cubes.

3Peel and slice onion into 1/4's and then again to create 1/8 wedges.

4Wash and trim broccolini.

5Cut chicken breasts into strips.


1Place squash cubes and onion in bowl and toss with 1 tablespoon olive oil. Season with a sprinkle salt and pepper.

2Place on parchment lined sheet and roast in oven for about 20 minutes.

3Meanwhile, make balsamic glaze. Add balsamic vinegar garlic, rosemary, salt and pepper to a mason jar and shake vigorously. You can also whisk together.

4When squash is done remove from oven and nestle chicken breasts among vegetables, Add broccolini to pan and drizzle chicken and all vegetables with glaze.

5Return pan to oven and bake until chicken is just done and reaches 165°F internal temperature, about 15-20 minutes.

6Serve immediately.


4 cups butternut squash, cubed

1 medium onion, cut into 1/8's

1 tablespoon olive oil

6-8 stems of broccolini, ½ pound

1 1/2 lbs. boneless skinless chicken breasts, cut into strips

1 tablespoon olive oil

¼ cup balsamic vinegar

1 tablespoon maple syrup

1 large clove garlic, minced

2 tablespoons chopped fresh rosemary [or thyme]

2 teaspoons sea salt, or to your taste

½ teaspoon freshly ground black pepper

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