Sheet Pan Roasted Butternut Squash & Chicken Dinner
Butternut squash, chicken, shallots and sourdough bread combine to form a tasty Panzanella salad, all cooked on a single sheet pan!
Servings: 2 servings
Ingredients
For the sheet pan:
- 3 cups cubed butternut squash about half a squash
- 2 tablespoons olive oil divided
- 2 tablespoons thinly sliced shallots
- ¼ teaspoon dried thyme
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 2 cups sourdough bread cubes
- 8 ounces boneless skinless chicken breast
- 4 whole garlic cloves peeled
- salt and pepper to taste
- ¼ cup shredded parmesan cheese
For the vinaigrette:
- 1 tablespoon sherry vinegar
- 1 teaspoon dijon mustard
- 2 tablespoon minced shallot
- ¼ teaspoon ground pepper
- 3 tablespoons olive oil
Instructions
- Heat the oven. Preheat oven to 400°F. In a large bowl mix the squash, 1 tablespoon olive oil, shallots, thyme, pepper and salt. Toss to coat.
- Roast the squash. Cover ⅓ of the baking tray with parchment paper. Add the squash to the side of the tray not covered with parchment. Roast for 10 minutes.
- Prepare the bread cubes. While the squash is roasting, add the bread cubes to the bowl. Add 1 tablespoon olive oil and toss to coat.
- Season the chicken. Brush both sides of the chicken breast with olive oil and sprinkle them with salt and pepper.
- Cook the chicken. After 10 minutes remove the baking tray from the oven. Add the bread cubes and garlic cloves to the squash. Place the chicken on the side of the tray covered with parchment paper. Return pan to the oven and bake for an additional 25 minutes.
- Make the vinaigrette. While the squash and chicken are cooking, make the vinaigrette by combining the sherry and dijon mustard in a small bowl. Whisk until well mixed. Add pepper, shallots and olive oil. Continue whisking until fully combined. Set aside until ready to serve.
- Chop the chicken. When the chicken and squash are done cooking, remove the tray from the oven. Slice or shred the chicken into bite-sized pieces. Remove the garlic cloves from the pan and set aside.
- Serve. Divide the squash and bread cubes between two salad-size bowls. Add half of the chicken to each bowl. Squeeze one roasted garlic clove into each bowl. Add the shallot vinaigrette and grated parmesan, and toss to combine. Serve immediately.
Notes
If you are saving the 2nd serving to eat later, remove the bread cubes and store in a plastic bag or airtight container out of the refrigerator. Combine the squash, garlic and chicken and refrigerate. Add the bread cubes and dressing just before serving.