A warm dish combining roasted chicken, sweet squash cubes, fresh greens, and savory toppings for easy meals.
# Components:
→ Proteins
01 - 4 boneless, skinless chicken thighs (about 1.1 lbs)
→ Vegetables
02 - 1.5 lbs winter squash (butternut or acorn), peeled, seeded, cut into ¾-inch cubes
03 - 1 small red onion, thinly sliced into wedges
04 - 4 cups mixed baby greens (arugula, spinach, baby kale)
→ Marinade & Dressing
05 - 3 tbsp olive oil, divided
06 - 2 tbsp balsamic vinegar
07 - 1 tbsp Dijon mustard
08 - 1 tbsp maple syrup or honey
09 - 1 clove garlic, minced
10 - 1 tsp dried thyme
11 - ½ tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste
→ Garnishes
13 - ½ cup toasted pecans, roughly chopped
14 - ½ cup crumbled feta cheese (optional)
15 - 1 tbsp fresh parsley, chopped
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a small bowl, whisk 2 tbsp olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, thyme, smoked paprika, salt, and pepper until combined.
03 - Place chicken thighs in a large bowl. Add 3 tbsp of the marinade and toss to coat evenly. Let rest for 10 minutes.
04 - Spread winter squash cubes and red onion wedges on the prepared sheet pan. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper, and toss to coat.
05 - Nestle the marinated chicken thighs among the vegetables on the sheet pan.
06 - Roast in the oven for 30 to 35 minutes, flipping the vegetables halfway through, until chicken reaches 165°F internally and squash is tender and caramelized.
07 - Remove chicken from the oven and allow to rest for 5 minutes before slicing into strips.
08 - In a large bowl, toss the roasted vegetables with baby greens and half of the remaining marinade.
09 - Arrange salad on plates. Top with sliced chicken, toasted pecans, crumbled feta (optional), and chopped parsley. Drizzle with additional dressing if desired. Serve warm or at room temperature.
