A cozy and healthy fall dinner that’s easy, quick to whip up, and absolutely delicious
Listen… I LOVE summer produce more than anything, but there’s something about squash + carrots that’s extra comforting and nourishing. Warm, roasted vegetables are the key to the perfect healthy fall meal, and this dinner is PACKED with them!
You’re gonna love this dinner- it’s full of balanced + bold flavors, nutrients, and a variety of colors (aka more benefits!)
Full recipe for this dinner is below! Also makes for perfect meal prep. Serves 4.
For the maple balsamic marinade:
¼ cup balsamic vinegar (concentrated, I use kosterina brand)
¼ cup high quality, pure maple syrup
2 tbsp Dijon mustard
2 tbsp extra virgin olive oil
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp salt, + more to taste
Freshly cracked black pepper
Combine all ingredients in a bowl. Set aside.
For the sheet pan veggies:
1lb baby red potatoes (or Yukon gold), halved or quartered
Small delicata squash, chopped
4 medium carrots, roughly chopped
1lb brussel sprouts, ends chopped then halved
First, preheat your oven to 400F and line a baking sheet with parchment paper.
Reserve ¼ cup of the marinade for the chicken, then pour the remaining marinade over the vegetables. Toss to combine, then add to the sheet pan. I grouped the vegetables into 4 sections, but you can also just leave them scattered. I recommend placing the potatoes, brussels, and carrots faced-down to encourage crispiness, but you can skip this step if you’d like.
Roast for 40-50 minutes or until all of the vegetables are fork-tender and lightly browned. If you like them extra crispy like me, you can leave them in until they’re a deeper brown. Once cooked, turn off the oven and remove veggies from oven (or keep the veggies inside to stay warm if you’re still working on the chicken).
For the chicken:
1 ½ lbs boneless skinless chicken thighs (about 8) or chicken cutlets (cooking times will vary. I also recommend the thighs for this recipe as they have more flavor)
¼ cup of maple balsamic marinade
Toss the chicken thighs in the remaining marinade. Heat a large skillet or cast iron pan over medium-high heat. Once heated, add your chicken thighs to the pan in one even layer. Allow to cook for 4-5 minutes on each side, or until each side has a nice caramelized exterior. Make sure the chicken is 165F internal. Turn heat to low or turn off the burner and keep the chicken warm.
To plate:
maple balsamic chicken
Roasted vegetables
Optional: arugula massaged in olive oil, Parmigiano reggiano for topping
Start by adding arugula to the plate if you’re using it. Add ¼ of each veggie to the plate, then add 2 chicken thighs. Top with Parmigiano reggiano if you’d like. Serve warm and enjoy!
I hope y’all love this recipe!!! It’s a perfect dinner to celebrate the beginning of fall.
If you make this, tag me on Instagram @abigailsapron- I want to see your recreations, and follow for more content!
Side note: I’m hosting my next dinner party this weekend! It’s the first fall-themed one and I’m SO excited. Lots of content from it coming soooon… can’t wait to share this one with you <3
With love,
Abigail