Recipes by A.I.
American

Fall Chicken Sheet Pan Dinner

Recipe from Skinnytaste

Cuisine
American
Protein
chicken
Dietary
high-protein
Time
50 minutes

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 2 cups Brussels sprouts, halved
  • 2 cups butternut squash, diced small
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 4 ounces feta, crumbled by hand
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons kosher salt

Method

  1. Heat the oven to 425°F. Combine the smoked paprika, cumin, garlic powder, onion powder, cinnamon, and salt in a small bowl.
  2. Put the onion, Brussels sprouts, and squash in a large bowl. Drizzle with 1 tablespoon olive oil, season with half the spice mixture, and toss well.
  3. Spread the vegetables in an even layer on a large rimmed sheet pan.
  4. Toss the chicken with the remaining olive oil and spice mixture, then add it to the sheet pan among the vegetables.
  5. Roast for 30 to 35 minutes, until the vegetables are tender and the chicken is cooked through.
  6. Scatter the feta over the pan and broil briefly, watching closely, until the cheese melts and turns golden in spots.

To drink

Pairing
Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
On a budget
Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16

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