Fall Chicken Feta Sheet pan Chicken

• servings: Serves 4
• total time: 35 minutes

Ingredients

This is an AMAZING high-protein, balanced one-pan dinner. Juicy chicken, roasted Brussels sprouts + butternut squash, warm spices, and creamy Président® Feta melted on top… all on ONE sheet pan. Big flavor, easy cleanup!

One-pan fall dinner

High-protein (over 40g)

Feta takes it to the next level (not just a salad topping!)

And fun fact… Président is so serious about breaking the “feta belongs only on salads” myth, they’re hiring a Chief Feta Officer 🤯 $30K to travel the world and eat feta. Dream job?!

Here’s the recipe:

Fall Chicken-Feta Sheet Pan Dinner

1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces

2 cups brussels sprouts, halved

2 cups butternut squash, diced small

1 1/2 tablespoons extra virgin olive oil, divided

4 ounces Président® feta, crumbled by hand

Spices:

1 1/2 teaspoon smoked paprika

1 1/2 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground cinnamon

1 1/2 teaspoon kosher salt

Directions

Preheat the oven to 425 degrees F.  Combine all the spices and salt in a small bowl.

Add the veggies to a large mixing bowl. Drizzle with 1 tablespoon of the olive oil and season with half of the spices. Mix to evenly combine. Transfer onto a large rimmed sheet pan and spread into an even layer.

Season the chicken with remaining oil and remaining spices. Transfer to the baking sheet in between the veggies in an even layer.

Transfer the baking sheet to the oven and roast for 30-35 minutes, until the chicken is cooked through and the vegetables are tender. Top with feta and broil 2 to 3 minutes, until melted and slightly charred.

per serving, 1 1/2 cups): 386 cal · 40g protein · 16g carbs · 3.5g fiber · 20g fat

Get the CFO application and full recipe at link in bio

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