Description
A simple and flavorful sheet pan meal featuring butternut squash, kale, and chicken, perfect for a weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 bunch kale, stems removed and leaves roughly chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast the squash for 15 minutes.
- While the squash is roasting, toss the chicken pieces with the remaining 1 tablespoon of olive oil and minced garlic.
- Add the kale to the bowl with the chicken and toss to coat.
- After 15 minutes, remove the baking sheet from the oven. Add the chicken and kale mixture to the baking sheet with the squash, spreading everything into a single layer.
- Return the baking sheet to the oven and roast for another 15-20 minutes, or until the chicken is cooked through and the kale is slightly crispy.
Notes
- You can substitute chicken breast for chicken thighs if preferred.
- Adjust seasoning to your taste.
- Add other vegetables like red onion or bell peppers for more variety.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: American