Sheet Pan Maple Glazed Chicken with Butternut Squash and Brussels Sprouts
This Sheet Pan Maple Glazed Chicken with Butternut Squash and Brussels Sprouts is healthy, delicious and easily made all on one pan in just 30 minutes! The most flavorful weeknight dinner that is perfect for your fall meal prep!
Servings: 4 to 6
Ingredients
- 6 boneless skinless chicken thighs
- 2 cups butternut squash cubed
- 2 cups brussels sprouts trimmed and halved lengthwise
- 1/2 large red onion sliced
- 1 Tbsp olive oil
- Salt and pepper to taste
For the sauce:
- 3 Tbsp lower-sodium soy sauce or tamari if gluten-free
- 1/3 cup pure maple syrup
- 1 tsp sesame oil
- 2 Tbsp grated ginger
- 1/4 tsp red pepper flakes
- 1 tsp fresh thyme
Instructions
- Preheat oven to 425 degrees F.
- Add the squash, brussels sprouts and onion to a large sheet pan and toss with olive oil, mixing well.
- Then place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper.
- To make the sauce, whisk together all ingredients and brush sauce generously over each chicken thigh, reserving the rest for later.
- Bake chicken and veggies for 25 to 30 minutes, or until the juices have run clear and veggies are nice and tender. Feel free to turn the broiler on for a few minutes if you like your veggies crispier!
- Brush reserved marinade over top of the chicken and veggies, serve and enjoy!
Notes
To Store: Leftovers will last for 3 to 4 days stored in a sealed, airtight container in the refrigerator. You can easily reheat leftovers on a sheet pan in the oven at 350 degrees for 10 to 12 minutes or right in the microwave.
To Meal Prep: Portion the chicken and veggies into several containers with brown rice or quinoa for ready-to-go lunches or dinners. We love this with a side salad as well for a complete meal!
Nutrition
Serving: 1 chicken thigh + 2/3 cup veggies | Calories: 255kcal | Carbohydrates: 22.4g | Protein: 24g | Fat: 7.3g | Saturated Fat: 0.3g | Sodium: 504.7mg | Fiber: 2.3g | Sugar: 12.9g