Butternut Squash & Apples Chicken (Sheetpan Recipe)
Tangy and mildly sweet sauce on herb-coated chicken, served over a baked squash & apples base.
Servings: 3 -4 servings
Calories: 30.48kcal
Ingredients
- 1 pound chicken tenders or breasts
- 2 Cups butternut squash cubed
- 1 Cup apple cubed (1 medium sturdy apple)
- 1 Tablespoon mustard toum alt. 3 cloves minced garlic, 1 teaspoon oil of choice, 1 teaspoon ground mustard
- 1 Tablespoon oil of choice
- 1 Tablespoon chopped fresh herbs thyme, sage, or rosemary are recommended
- 1 teaspoon salt
- ¼ Cup chopped almonds optional, for texture
Instructions
- Prep your squash, apple, toum or garlic, herbs, and almonds if using, and then preheat the oven to 400°F (205°C).
- Put all the ingredients in a bowl and mix them until all the squash, apples, and tenders are evenly-coated in garlic, oil, and spice.
- Place the entire mixture on a silpat or aluminum foil on a large baking tray, then bake in your preheated oven on convection for 12-14 minutes. The chicken tenders should reach an internal temperature of 165°F (75°C), then your dish is done.
Notes
Fully Cooking the Chicken: it's important to cater the cooking time to how long your chicken will need, and cut your squash and apple pieces in the proper size for the cook time of the meat. Tenders like mine will fully cook in about 11-12 minutes, but bone-in thighs need upwards of 20 minutes. The vegetables will be fine with cooking longer or shorter, so if you buy them pre-chopped, no worries.
Freezing Instructions: if you want to freeze your leftovers, consider putting them in single-serve glass containers that are easy to reheat in the toaster oven or the microwave, to save on dishwasher space and reduce plastic usage. Reheat at 300°F (150°C) for about 10 minutes.
Nutrition
Serving: 1g | Calories: 30.48kcal | Carbohydrates: 11.95g | Protein: 26.38g | Fat: 9.12g | Saturated Fat: 1.48g | Polyunsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 82.78mg | Sodium: 644.49mg | Fiber: 1.84g | Sugar: 4.18g