Sheet-Pan Chicken with Roasted Fall Veggies…Cook Once, Eat Twice!

Meal #1: Sheet-Pan Chicken with Roasted Fall Veggies

Ingredients:

• 1 pkg boneless, skinless chicken thighs (about 1 pound)

• 1 small butternut squash, peeled & cubed

• 1 small head of cauliflower, cut into florets

• 3 Tbsp avocado oil or ghee/coconut oil melted (divided)

Spices:

• 2 tsp Cumin (divided)

• 2 tsp Coriander (divided)

• 1 tsp Turmeric

• 1 tsp Cinnamon

• ¼ - ½ tsp Cayenne pepper

• 1 ½ tsp Salt (divided)

• 1 ½ tsp Pepper (divided)

• 1 tsp Paprika

• ½ tsp Garlic powder

• ½ tsp Onion powder

Instructions:

1. Preheat oven to 425°F and line two baking sheets with parchment paper.

2. In a large bowl, toss the cauliflower with 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, ½ tsp each salt and pepper, and 1 Tbsp oil of choice. Mix until spices and oil evenly coat each floret. Pour into an even layer on half of a prepared pan.

3. In the same bowl, toss the butternut squash with 1 tsp cumin, 1 tsp coriander, cinnamon, cayenne pepper, ½ tsp each salt and pepper, and 1 Tbsp oil of choice. Mix until spices and oil evenly coat each cube. Pour into an even layer on the other half of the pan.

4. Cook for 20 minutes.

5. In the same bowl, toss the chicken thighs with paprika, garlic powder, onion powder, ½ tsp each salt and pepper, and the remaining 1 Tbsp of oil. Mix until spices and oil evenly coat each piece of chicken. Place on the other pan.

6. At the end of 20 minutes, stir the veggies and rotate the pan in the oven. Add the pan of chicken and cook for an additional 20 minutes.

7. Serve hot with creamy honey mustard if desired (recipe below).

Meal #2: Salad with Chicken and Roasted Fall Veggies

Ingredients:

• Leftover sheet pan chicken and roasted veggies

• Greens of choice (I used baby kale)

• Optional add ins: dried cranberries, goat cheese, pumpkin seeds

• Creamy Honey Mustard Dressing (recipe below)

Instructions:

1. Chop leftover chicken into bite sized pieces.

2. If desired, warm chicken and veggies.

3. Fill a salad bowl with greens of choice. Top with chicken, veggies, and optional add ins.

4. Drizzle with Creamy Honey Mustard Dressing or salad dressing of choice.

Creamy Honey Mustard Dressing/Dip

1/3 C avocado oil mayo

¼ C spicy, brown mustard

2-3 Tbsp honey

2 tsp lemon juice

Mix all ingredients in a small bowl or mason jar with a fork until smooth. Start with 2 Tbsp of honey then taste. Add more honey if desired. Store in the fridge for up to 2 weeks.

Notes:

This recipe makes two servings of each meal plus it often yields extra roasted veggies for additional meals.

I served my salads with grilled pumpkin muffins - yum!

To reduce food prep, take advantage of pre-cut produce and high quality, bottled dressing (I like Primal Kitchen brand).

Be creative, use different spices or different veggies such as broccoli and sweet potato. Instead of cranberries, goat cheese, and pumpkin seeds use fresh apple cubes, feta, and sliced almonds. Think of recipes like a road map with lots of different routes to the same destination, let your taste buds be your guide!