Single Pan Meal: Chicken, Butternut Squash & Brussels Sprouts

This one-pan meal is delicious, slow-carb friendly, and makes great leftovers.

Chicken, Butternut Squash & Brussels Sprouts


1 medium butternut squash, peeled and diced
1 pound brussels sprouts, ends removed and sliced in half
1/2 yellow onion, diced
1 lemon, thinly sliced (seeds removed)
3 cloves garlic, minced
2 tablespoon olive oil, divided
1 tablespoon balsamic vinegar + extra for serving
1 teaspoon sea salt, divided
1 teaspoon ground pepper, divided
8 boneless, skinless chicken thighs
1 tablespoon apple cider vinegar
1 teaspoon ground paprika
1 teaspoon garlic powder
1/4 teaspoon dried ginger
1/2 teaspoon dried sage


    1. Preheat oven to 450 degrees F.
  1. Combine the butternut squash, brussels sprouts, onion, lemon slices, minced garlic, 1 tablespoon. olive oil, balsamic vinegar, 1/2 teaspoon. sea salt, and 1/2 teaspoon. pepper and toss to combine.
  2. Spread the mixture in a single layer on a large baking sheet (or two if necessary), lined with parchment paper or aluminum foil coated with cooking spray.
  3. Combine the chicken thighs, remaining 1 tablespoon. olive oil, apple cider vinegar, paprika, garlic powder, remaining sea salt (1/2 teaspoon), dried ginger, dried sage, and remaining pepper (1/2 teaspoon) in a bowl and toss to coat.
  4. Arrange the chicken on top of the vegetable mixture.
  5. Bake for 30-40 minutes or until both the squash is tender and the chicken is cooked through. If the chicken is done before the squash, remove the chicken and set it aside in a covered dish to preserve warmth before continuing to bake the vegetables.
  6. Serve with additional balsamic vinegar to taste.

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