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Autumn Chicken Dinner with Roasted Vegetables

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Autumn Chicken Dinner with Roasted Vegetables combines roasted butternut squash, crispy Brussels sprouts, seasoned chicken thighs, and cheesy tortellini for a hearty and flavorful fall meal.

Ingredients

For the Roasted Butternut Squash:

3 cups butternut squash, peeled, seeded, and cubed

1 tablespoon olive oil

Salt and pepper, to taste

For the Roasted Brussels Sprouts:

12 oz Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper, to taste

For the Chicken and Tortellini:

9 oz cheese tortellini (fresh or frozen)

1 lb skinless, boneless chicken thighs

1 teaspoon smoked paprika

¼ teaspoon salt

Freshly ground black pepper, to taste

2 tablespoons olive oil

3 tablespoons butter

5 cloves garlic, minced

Fresh thyme, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Butternut Squash: Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
  3. Roast the Butternut Squash: Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
  4. Prepare the Brussels Sprouts: While the squash is roasting, trim and halve the Brussels sprouts. Place them on another baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly.
  5. Roast the Brussels Sprouts: Add the Brussels sprouts to the oven and roast for 20-25 minutes, or until crispy and golden on the edges, shaking the pan halfway through for even cooking.
  6. Cook the Tortellini: While the vegetables are roasting, bring a pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
  7. Season the Chicken: Pat the chicken thighs dry and season both sides with smoked paprika, salt, and freshly ground black pepper.
  8. Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes per side, or until the chicken is browned and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.
  9. Sauté the Garlic and Butter: In the same skillet, reduce the heat to medium and add 3 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant.
  10. Combine the Chicken, Tortellini, and Vegetables: Add the cooked tortellini to the skillet with the garlic butter and toss to coat. Slice the cooked chicken thighs into bite-sized pieces and return them to the skillet with the tortellini. Add fresh thyme and stir everything together until heated through.
  11. Serve: Serve the chicken and tortellini mixture alongside the roasted butternut squash and Brussels sprouts.
  12. Garnish and Enjoy: Garnish with more fresh thyme if desired and serve immediately.

Notes

For extra creaminess, stir in some grated Parmesan cheese or a dollop of ricotta to the tortellini mixture.

If you prefer chicken breasts, you can substitute them for the thighs. Just adjust the cooking time as breasts cook faster.

Feel free to swap the Brussels sprouts for roasted carrots, sweet potatoes, or cauliflower.

Nutrition

Find it online: https://justsosavory.com/autumn-chicken-dinner-with-roasted-vegetables/