Harvest Chicken Bake
Embrace the cozy flavors of autumn with this irresistible Harvest Chicken Bake, a one-pan wonder that’s as nutritious as it is delicious. Succulent, perfectly seasoned chicken breasts are surrounded by a medley of roasted butternut squash, tender Brussels sprouts, and sweet red apples, all coated in a subtly sweet and savory blend of olive oil, maple syrup, and warming spices like cinnamon and thyme. This dish not only captures the essence of fall but also simplifies dinnertime with minimal prep and cleanup. Ready in just an hour, it’s the perfect balance of wholesome comfort food and vibrant seasonal ingredients, making it an ideal centerpiece for busy weeknights or intimate gatherings. Garnish with fresh parsley for a burst of color and flavor, and savor the spirit of the harvest in every bite. Keywords: Harvest Chicken Bake, one-pan dinner, roasted vegetables, fall-inspired recipe, easy weeknight meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 large red apple, sliced
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon dried thyme
- 0.5 teaspoons ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Lightly grease a large baking dish or sheet pan with cooking spray or a thin layer of olive oil.
Place the chicken breasts in the center of the baking dish.
In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, and sliced apple.
Drizzle the olive oil and maple syrup over the vegetables and apples. Sprinkle with dried thyme, ground cinnamon, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
Arrange the vegetable and apple mixture around the chicken breasts in the baking dish, spreading them out in an even layer.
Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Optionally, garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 66.9 g | ||
| Protein | 235.9 g | 472% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 436 mg | 34% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4726 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
