I definitely wouldn’t consider myself a lazy cook, but I do enjoy simplicity from time to time.
There is something really nice about being able to cook an entire meal using just one pan- but I have to admit, it can be a bit tricky at times.
To find ingredients that go together, cook well in the same heat source, cook at a similar speed (without having to watch it the entire time), and that create enough of a variety to be an entire healthy meal on your plate… well, it just isn’t always simple.
I’ve been craving all the tastes of autumn, and I have been craving (or needing) simplicity, so I decided to come up with a dish that offered both.
This one pan autumn chicken and veggies is full of some of my favorite fall things: acorn squash, brussell sprouts, cinnamon, nutmeg, and protein packed chicken breasts (not that chicken is limited to the fall or anything).
The best part about this dish, besides the amazing flavor and smells to accompany it, is that you really can just stick it in the oven and leave it alone until it is finished. Just set a timer and walk away to do all of your other favorite fall things.
You can certainly mix up which veggies you use in this dish, and you can also add some pecans and craisins if you are feeling adventurous and want to make it that much more exciting. I totally would have if I had those things on hand… but I was feeling a little less motivated than normal and did not want to head out the store.
Another thing to note is that you can absolutely use an oil other than coconut oil, just be careful if you choose butter, as it often times will not result in the same crispy texture for your veggies. Also, I cannot recommend vegetable oil (in any circumstance) so I have no idea how it will turn out if that is your oil of choice.
If you use other veggies, be sure to let me know what you used and how it turned out! I am always open to and looking for inspiration!
Now go enjoy an amazing dinner and a house full of autumn smells!
One Pan Autumn Chicken and Veggies
Here's What You Need
- 2 large chicken breasts or 4 small
- 1 medium acorn squash cut into pieces*
- 1 lb brussel sprouts
- 4 tbsp coconut oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1-2 tsp salt (more if desired)
- 4 tbsp maple syrup optional
Here's What You Do
Preheat oven to 450F.
Trim ends of brussel sprouts and slice in half (refer to photos). Combine in bowl with acorn squash pieces. Toss evenly with 3 tablespoons of coconut oil (save the remaining oil for chicken), cinnamon, nutmeg, and salt.
Spread evenly in a casserole dish or on a baking sheet.
Place chicken breasts on top of veggies, then drizzle with coconut oil. You can sprinkle the chicken with extra cinnamon and salt if desired- I recommend it!
Bake for 40 minutes, or until chicken is golden brown and reads 165F.
Remove from oven and immediately drizzle with maple syrup if desired.
Serve and enjoy!
- *I cut my acorn squash in half, remove the seeds, then cut it into equal rings. From there, I slice the rings into fourths. I do not remove the outer shell, however, you can do so if desired!