A vibrant dish featuring oven-roasted chicken, caramelized squash, crisp greens, nuts, and feta for a wholesome meal.
# Ingredients:
→ Proteins
01 - 4 boneless, skinless chicken thighs (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, or 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 garlic clove, 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 - Whisk together 2 tbsp olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, thyme, smoked paprika, salt, and pepper in a small bowl.
03 - Place chicken thighs in a large bowl, add 3 tbsp of the prepared marinade, toss to coat evenly, and let rest for 10 minutes.
04 - Arrange squash cubes and red onion wedges on the sheet pan. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper, and toss to coat.
05 - Nestle marinated chicken thighs among the vegetables on the pan. Roast for 30 to 35 minutes, flipping vegetables halfway, until chicken reaches 165°F and squash is tender and caramelized.
06 - Remove chicken and allow it to rest for 5 minutes before slicing into strips.
07 - In a large bowl, toss roasted vegetables with baby greens and half of the remaining dressing. Divide onto plates, top with sliced chicken, toasted pecans, feta if using, and parsley. Drizzle with extra dressing as desired. Serve warm or at room temperature.
