This lean protein and veggie sheet pan dinner is perfect if you’re not quite ready to give up those warm, cozy night vibes and fall-esque spices.
Makes: 4 servings
Serving Size: 1/4 sheet pan (292g)
Prep Time: 1 hour 30 minutes
Total Time: 2 hours
Nutrition Facts: 285 calories / 29g carbs / 27g protein / 8g fat
Ingredients:
- 2 tablespoons (30g) olive oil
- 2 tablespoons (30g) apple cider vinegar
- 2 teaspoons salt
- 1 tablespoon (15g) maple syrup
- 2 cloves garlic (minced)
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- 1 lb (453g) skinless, boneless chicken breast (sliced into strips)
- 2 medium (624g) acorn squash
- 1 medium (94g) yellow onion
Instructions:
- Ahead of time, mix together the olive oil, vinegar, salt, maple syrup, minced garlic, paprika and cayenne.
- Slice the acorn squash into ½ inch thick arched slices and quarter the onion.
- Add the chicken, squash, and onion to the marinade and toss to coat. Cover with plastic wrap or put in a Ziploc bag and place in the fridge for at least 1 hour or overnight.
- When ready to cook, preheat the oven to 425 degrees F.
- Place the squash, onions, and chicken on a large baking sheet with aluminum foil. Drizzle with any additional marinade from the bowl.
- Roast for about 30 minutes, until the squash is tender and the internal temperature of the chicken reaches 165 degrees F.
- Serve on a bed of arugula or kale and top with dried cranberries, feta, or pumpkin seeds and enjoy! Macros not included
