A vibrant meal featuring roasted chicken, winter squash, crisp greens, and toasted pecans for a cozy flavor.
# What you'll need:
→ Proteins
01 - 4 boneless, skinless chicken thighs (about 1.1 lbs)
→ Vegetables
02 - 1.5 lbs winter squash (butternut or acorn), peeled, seeded, and cut into ¾-inch cubes
03 - 1 small red onion, cut into thin 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
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - Whisk 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 marinade and toss to coat evenly. Let rest for 10 minutes.
04 - Arrange squash cubes and red onion wedges on the sheet pan. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.
05 - Nestle marinated chicken thighs among the vegetables on the sheet pan.
06 - Roast for 30 to 35 minutes, flipping vegetables halfway through, until chicken reaches an internal temperature of 165°F and squash is tender and caramelized.
07 - Remove chicken from oven; let rest for 5 minutes. Slice into strips.
08 - In a large bowl, toss roasted vegetables with baby greens and half the remaining dressing.
09 - Plate the salad, top with chicken slices, toasted pecans, optional feta, and chopped parsley. Drizzle with additional dressing if desired. Serve warm or at room temperature.
