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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

  1. Preheat oven to 450F.

  2. 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.

  3. Spread evenly in a casserole dish or on a baking sheet.

  4. 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!

  5. Bake for 40 minutes, or until chicken is golden brown and reads 165F.

  6. Remove from oven and immediately drizzle with maple syrup if desired.

  7. Serve and enjoy!

Recipe Notes

  1. *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!