Baked Chicken, Asparagus, and Butternut Squash with Parmesan Cheese and Italian Herbs

Sheet pan dinners are a weeknight life saver. Because when life gets busy, I need a one-pot, quick meal for my family. 

This recipe is a “meat and three” meal combined on one baking sheet. I choose one meat – chicken – and three vegetables: asparagus, butternut squash, and onions. Then I select a topping – Parmesan cheese and Italian herbs.

You can vary the recipe based on what your family likes. 

  • Meat: Sausage or pork chops are family favorites. 
  • Veggies: Opt for potatoes, sweet potatoes, green beans, apples, brussel sprouts, carrots, broccoli, cauliflower, or tomatoes. 
  • Seasoning: Cajun seasoning, taco spices, fresh herbs, a BBQ rub, or grated cheese would be tasty on top.

Chop everything into bite-sized pieces. Hint: diced carrots, potatoes, and sweet potatoes into smaller chunks so that they cook faster. 

Dump your meat and three veggies into a large bowl, and toss with olive oil.

Spread evenly on a sheet pan and bake for 30 minutes. Sprinkle the seasoning of your choice over the pan and bake for an additional 5-10 minutes, or until everything is fully cooked and fork tender.

To make this one-pan meal even better, there’s minimal clean up. One knife, one cutting board, one bowl, and one pan. That’s a treat for any chef!

Baked Chicken, Asparagus, and Butternut Squash with Parmesan Cheese and Italian Herbs

Baked Chicken, Asparagus, and Butternut Squash with Parmesan Cheese and Italian Herbs

This is a “meat and three” dinner morphed into a 30-minute one-pan meal that you can customize with your family’s favorite meat, vegetables, and seasonings.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 2 chicken breasts, boneless and skinless
  • 1 medium butternut squash
  • 1 16oz package fresh asparagus
  • 2 Tbsp olive oil
  • ½ cup parmesan cheese, shredded
  • 1 Tbsp Italian herbs

Instructions

  1. Preheat oven to 375°F.
  2. Slice the chicken into 1 inch strips. Peel and cube the butternut squash into ½ inch cubes. Chop the asparagus into 1 inch chunks (removing the tough ends).
  3. Toss the chicken, butternut squash, and asparagus together in a bowl with the olive oil. Add salt and pepper as desired.
  4. Spread evenly on a sheet pan. Bake for 25 minutes.
  5. Combine the parmesan cheese with the Italian herbs. Sprinkle over the sheet pan, and bake for an additional 5-10 minutes.

Notes

Sub out the meat and vegetables for your family's favorites!

Hint: Chop carrots, potatoes, and sweet potatoes smaller so they will cook faster.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 186mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 21g

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