Description
A rich and hearty fall dinner recipe featuring roasted seasonal vegetables and herb-infused chicken.
Ingredients
Scale
- 4 chicken breasts, skinless and boneless
- 2 cups butternut squash, diced
- 2 cups Brussels sprouts, halved
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons rosemary, chopped
- Salt and pepper to taste
- 1/4 cup chicken broth
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine butternut squash, Brussels sprouts, and red onion.
- Drizzle with olive oil, thyme, rosemary, salt, and pepper. Toss to coat evenly.
- Spread vegetables on a baking sheet lined with parchment paper.
- Season chicken breasts with salt, pepper, and a drizzle of olive oil.
- Place the chicken breasts on the baking sheet with the vegetables.
- Pour chicken broth and balsamic vinegar over the chicken and vegetables.
- Roast in the oven for 25-30 minutes, until chicken is cooked through and vegetables are tender.
- Let rest for 5 minutes before slicing the chicken.
- Serve warm, garnished with fresh herbs if desired.
Notes
- For a vegetarian option, substitute chicken with tofu or tempeh.
- Add cranberries or nuts for extra texture and flavor.
- Pair with a side of quinoa or wild rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: fall recipes dinner, roasted chicken, seasonal vegetables