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’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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