Chicken and Acorn Squash Sheet Pan Dinner

Written by Judy Doherty, MPS, PCII
Chicken and Acorn Squash Sheet Pan Dinner

Chicken and Acorn Squash Sheet Pan Dinner

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
40 Min
Total time
50 Min
By placing chicken, winter squash, veggies, and seasonings on a sheet pan you have an easy dinner that is ready to go any weeknight.

Ingredients

  • 4 each chicken thighs skinless
  • 2 tsp garlic pepper
  • 1 pinch red pepper flakes
  • 1 each acorn squash cut in half, seeded, then cut in wedges
  • 3 cups cherry tomatoes stems removed, rinsed
  • 1 bunch of asparagus, tips cut and rinsed. reserve stems for soup
  • 2 tsp olive oil
  • 2 cups raw carrot and cucumber slices use these at the end for a garnish do not bake
  • 1 each pomegranate arils from one pomegranate - put on at the end

Instructions

  1. Place the chicken on a sheet pan with a rack or with paper on the bottom.
  2. Place the cut wedges of acorn squash around the chicken.
  3. Arrange the asparagus around the chicken and squash.
  4. Sprinkle the cherry tomatoes on the tray around the chicken and veggies.
  5. Top all with olive oil, garlic pepper, and red pepper.
  6. Bake for 35-40 minutes at 400 degrees.
  7. Top the tray with the carrots, cucumbers, and pomegranate arils. Serve at once.

Nutrition Facts

Calories

268.68

Fat

7.41 g

Sat. Fat

1.58 g

Carbs

26.73 g

Fiber

6.6 g

Net carbs

20.12 g

Sugar

7.98 g

Protein

26.86 g

Sodium

163.2 mg

Cholesterol

107.35 mg
copyright foodandhealth.com
sheet pan meal
Main course, Entree, Dinner
American
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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