AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
 4 cups butternut squash, cubed
 1 medium onion, cut into 1/8's
 1 tablespoon olive oil
 6-8 stems of broccolini, ½ pound
 1 1/2 lbs. boneless skinless chicken breasts, cut into strips
 1 tablespoon olive oil
 ¼ cup balsamic vinegar
 1 tablespoon maple syrup
 1 large clove garlic, minced
 2 tablespoons chopped fresh rosemary [or thyme]
 2 teaspoons sea salt, or to your taste
 ½ teaspoon freshly ground black pepper
Prep:
1

Preheat oven to 425°F.

2

Peel and cube squash into 1" cubes.

3

Peel and slice onion into 1/4's and then again to create 1/8 wedges.

4

Wash and trim broccolini.

5

Cut chicken breasts into strips.

Make:
6

Place squash cubes and onion in bowl and toss with 1 tablespoon olive oil. Season with a sprinkle salt and pepper.

7

Place on parchment lined sheet and roast in oven for about 20 minutes.

8

Meanwhile, make balsamic glaze. Add balsamic vinegar garlic, rosemary, salt and pepper to a mason jar and shake vigorously. You can also whisk together.

9

When squash is done remove from oven and nestle chicken breasts among vegetables, Add broccolini to pan and drizzle chicken and all vegetables with glaze.

10

Return pan to oven and bake until chicken is just done and reaches 165°F internal temperature, about 15-20 minutes.

11

Serve immediately.

Ingredients

 4 cups butternut squash, cubed
 1 medium onion, cut into 1/8's
 1 tablespoon olive oil
 6-8 stems of broccolini, ½ pound
 1 1/2 lbs. boneless skinless chicken breasts, cut into strips
 1 tablespoon olive oil
 ¼ cup balsamic vinegar
 1 tablespoon maple syrup
 1 large clove garlic, minced
 2 tablespoons chopped fresh rosemary [or thyme]
 2 teaspoons sea salt, or to your taste
 ½ teaspoon freshly ground black pepper

Directions

Prep:
1

Preheat oven to 425°F.

2

Peel and cube squash into 1" cubes.

3

Peel and slice onion into 1/4's and then again to create 1/8 wedges.

4

Wash and trim broccolini.

5

Cut chicken breasts into strips.

Make:
6

Place squash cubes and onion in bowl and toss with 1 tablespoon olive oil. Season with a sprinkle salt and pepper.

7

Place on parchment lined sheet and roast in oven for about 20 minutes.

8

Meanwhile, make balsamic glaze. Add balsamic vinegar garlic, rosemary, salt and pepper to a mason jar and shake vigorously. You can also whisk together.

9

When squash is done remove from oven and nestle chicken breasts among vegetables, Add broccolini to pan and drizzle chicken and all vegetables with glaze.

10

Return pan to oven and bake until chicken is just done and reaches 165°F internal temperature, about 15-20 minutes.

11

Serve immediately.

Sheet Pan Balsamic Chicken And Squash