Chicken breast with maple-mustard glaze and winter squash are roasted in this easy, healthy sheet pan chicken dinner that perfect for a family dinner or for meal prep. It also happens to be naturally gluten-free and dairy-free.
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Sheet pan dinners are the perfect solution for weeknight meals because all the ingredients are tossed on a pan and finish cooking at the same time. Better yet, you only have one pan to wash!
Mix and match the protein and vegetables to change up the flavor and keep things interesting.
Chicken: I call for boneless, skinless chicken breast in this recipe because it is affordable, healthy and widely available. Feel free to use chicken thighs or even pork.
Winter Squash: We are using Acorn squash and Butternut squash in this recipe as they are really affordable in season, usually August to November. Squash is a very hearty vegetable that can stay fresh for months, so buy it when it is on sale and store in a cool, dry place.
When cutting the winter squash, it is important to keep everything similar in size so that everything cooks uniformly.
Maple Syrup: It’s really important to use real maple syrup here. We’re only using 3 Tablespoons, so it is still affordable and the quality of the flavor allows for us to use less.
Dijon Mustard: I call for Dijon mustard because it has a white wine flavor that pairs really well with winter squash and maple syrup.…