10/20/2026
Sheet-Pan Chicken, Squash & Brussels
4 servings
Estimated nutrition per serving
465 calories 44 g protein 49 g carbs 11 g fat
7 g fiber 9 g sugars 2 g saturated fat 350 mg sodium
Ingredients
• 1 1/2 lb boneless skinless chicken breast, cut into large pieces
• 3 cups cubed butternut squash
• 3 cups halved Brussels sprouts
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tsp garlic powder
• 2 cups cooked brown rice, to serve
• Pepper; add salt to taste
Method
Heat oven to 425°F. Toss vegetables with 1 tbsp oil; roast on a large pan for 12 minutes. Toss chicken with
remaining oil, Dijon, maple and seasonings; add to pan in a single layer. Roast 18-22 minutes more, until
chicken reaches 165°F and vegetables are tender. Serve each portion with 1/2 cup cooked brown rice.
Terri’s note
Leave space on the pan so the vegetables roast instead of steam.