Description
Simple Gluten Free Sheet Pan Chicken with Brussels Sprouts & Squash
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 3 tbsp Dijon or honey mustard sauce
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Trim and halve Brussels sprouts and cube butternut squash.
- Toss vegetables with 1 tablespoon olive oil, salt, pepper, rosemary, and thyme.
- Pat chicken dry and coat with remaining olive oil, garlic, and mustard sauce.
- Arrange vegetables on a sheet pan and place chicken in the center.
- Roast for 25 to 30 minutes, stirring vegetables halfway, until chicken reaches 165°F and vegetables are tender.
- Brush additional sauce on chicken during the last 5 minutes of roasting.
- Let rest for 5 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Gluten Free Sheet Pan