Balsamic Chicken & Butternut Squash Dinner
This delicious Balsamic Chicken & Butternut Squash Dinner is the perfect fall sheet pan 30 minute recipe. This easy and healthy one pan meal is served with juicy pomegranates and creamy goat cheese or amazing flavors.
Servings: 3 -4
Calories: 438kcal
Ingredients
Honey Balsamic Chicken
- 1 pound boneless skinless chicken breasts
- 1 Tablespoon honey
- 1/4 cup balsamic vinegar
- 1/2 teaspoon rubbed sage
- 1 Tablespoon minced garlic
- 1/2 teaspoon salt
- pinch of black pepper
Squash
- 2 cups cubed butternut squash
- 1/2 teaspoon salt
- pinch of black pepper
- 1 Tablespoon olive oil
Bowl
- 1/2 cup pomegranate arils
- 4 ounces herbed goat cheese
Instructions
- Preheat oven to 400°F.
- Add chicken breasts to a gallon resealable bag. Tenderize the chicken by beating it so it is evenly 1/2 inch thick. Add the balsamic, honey, garlic, sage, salt and pepper and mix so the chicken is well coated. Refrigerate for 10 minutes or up to 24 hours.
- Add the cubed squash to a sheet pan and toss with olive oil, salt and pepper. Bake at 400°F for 10 minutes.
- Push the squash to one side of baking sheet and add the marinated chicken breasts to the pan. Bake at 400°F for an additional 15-20 minutes, until chicken reaches an internal temperature of 165°F.
- Serve the chicken and squash in bowls with pomegranate seeds and goat cheese.
Nutrition
Serving: 1g | Calories: 438kcal | Carbohydrates: 30g | Protein: 51g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 133mg | Sodium: 872mg | Fiber: 6g | Sugar: 16g