Autumn Chicken Dinner with Roasted Vegetables
A wonderful dish capturing the flavors of fall with tender chicken and seasonal veggies, perfect for cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 3 cups butternut squash, peeled and cubed
- 12 oz Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 9 oz cheese tortellini
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F. In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out evenly on a parchment-lined baking sheet and roast for 30 minutes.
- Toss the halved Brussels sprouts with olive oil, salt, and pepper on a separate sheet and roast for 20-30 minutes until golden brown.
- Cook the cheese tortellini according to the package instructions, then drain and set aside.
- Heat a little olive oil in a large skillet over medium heat. Season the chicken thighs with smoked paprika, salt, and pepper. Add them to the pan and sear for about 6-7 minutes on each side until fully cooked and golden.
- Add butter and minced garlic to the skillet and sauté for a minute until fragrant. Then stir in the fresh thyme.
- Combine the cooked tortellini and roasted vegetables in the skillet, mixing everything together. Serve warm and enjoy your autumn dinner!
Notes
Ensure vegetables are cut evenly for consistent roasting. Substitute pasta types if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg