Chicken and Acorn Squash Sheet Pan Dinner - Macrostax

Name: Chicken and Acorn Squash Sheet Pan Dinner - Macrostax
Total time: 210 min
Ingredients: 2 tablespoons (30g) olive oil; 2 tablespoons (30g) apple cider vinegar; 2 teaspoons salt; 1 tablespoon (15g) maple syrup; 2 cloves garlic (minced); 1 teaspoon paprika; ¼ teaspoon cayenne; 1 lb (453g) skinless, boneless chicken breast (sliced into strips); 2 medium (624g) acorn squash; 1 medium (94g) yellow onion; Ahead of time, mix together the olive oil, vinegar, salt, maple syrup, minced garlic, paprika and cayenne.; Slice the acorn squash into ½ inch thick arched slices and quarter the onion.; Add the chicken, squash, and onion to the marinade and toss to coat. Cover with plastic wrap or put in a Ziploc bag and place in the fridge for at least 1 hour or overnight.; When ready to cook, preheat the oven to 425 degrees F.; Place the squash, onions, and chicken on a large baking sheet with aluminum foil. Drizzle with any additional marinade from the bowl.; Roast for about 30 minutes, until the squash is tender and the internal temperature of the chicken reaches 165 degrees F.; Serve on a bed of arugula or kale and top with dried cranberries, feta, or pumpkin seeds and enjoy! Macros not included

www.macrostax.com

This lean protein and veggie sheet pan dinner is perfect if you’re not quite ready to give up those warm, cozy night vibes and fall-esque spices.

View Original

Share this recipe:

Ingredients

2 tablespoons (30g) olive oil
2 tablespoons (30g) apple cider vinegar
2 teaspoons salt
1 tablespoon (15g) maple syrup
2 cloves garlic (minced)
1 teaspoon paprika
¼ teaspoon cayenne
1 lb (453g) skinless, boneless chicken breast (sliced into strips)
2 medium (624g) acorn squash
1 medium (94g) yellow onion
Ahead of time, mix together the olive oil, vinegar, salt, maple syrup, minced garlic, paprika and cayenne.
Slice the acorn squash into ½ inch thick arched slices and quarter the onion.
Add the chicken, squash, and onion to the marinade and toss to coat. Cover with plastic wrap or put in a Ziploc bag and place in the fridge for at least 1 hour or overnight.
When ready to cook, preheat the oven to 425 degrees F.
Place the squash, onions, and chicken on a large baking sheet with aluminum foil. Drizzle with any additional marinade from the bowl.
Roast for about 30 minutes, until the squash is tender and the internal temperature of the chicken reaches 165 degrees F.
Serve on a bed of arugula or kale and top with dried cranberries, feta, or pumpkin seeds and enjoy! Macros not included