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A sheet pan filled with golden roasted chicken cubes, orange butternut squash, and charred Brussels sprouts.
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Fall Fitness Chicken and Roasted Vegetables

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts, cubed
  • 2 cups butternut squash, 1-inch cubes
  • 1 lb Brussels sprouts, halved
  • 1 large sweet potato, diced
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 3 cloves garlic , minced
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper

Instructions

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potato with 2 tablespoons of olive oil, half the salt, and half the pepper.
  • Spread the vegetables in a single layer on a parchment-lined baking sheet.
  • In the same bowl, toss the cubed chicken with the remaining olive oil, rosemary, thyme, minced garlic, and the rest of the salt and pepper.
  • Place the chicken on a second baking sheet or nestle into the vegetable tray if space permits.
  • Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and vegetables are tender.
  • Remove from oven and let rest for 5 minutes before serving.