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One-Pan Dijon Balsamic Chicken, Kale + Squash

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This One-Pan Dijon Balsamic Chicken, Kale and Squash is one of our go-to healthy weeknight dinners. I love a good one-pan dish and this one is filled with juicy flavorful chicken, kale and tender acorn squash. Made with gluten-free and dairy-free ingredients.

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins

Yield: Serves 3-4 1x

Ingredients

Scale

Chicken and veggies:

  • 1 lb skin-on bone-in boneless chicken thighs
  • 2 garlic cloves, minced
  • 1 small acorn squash
  • 4 cups tuscan kale, chopped

Dijon Balsamic Dressing:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic pwoder
  • Sea salt and black pepper to taste

Instructions

  1. Preheat oven to 425 degres and take out a large deep oven-safe pan and set aside
  2. Cut acorn squash in half and scoop out the seeds
  3. Slice squash lengthwise following the ribs, cutting into 1.5-inch slices
  4. Add squash to large mixing bowl with the kale and garlic cloves
  5. Whisk together the dressing then pour about 1/4 of it over the kale and acorn squash mixture
  6. Add mixture to pan then using same bowl, add the chicken and coat with another 1/4 of the dressing
  7. Nestle each piece of chicken on top of the kale, between the squash
  8. Bake in oven for 40-50 minutes, or until chicken is cooked through to 165 degrees F
  9. I like to broil for 30 seconds or so on low so the skin gets crispy too
  10. Remove from oven, drizzle with remaining dressing and serve while warm!

Notes

*Store leftovers in fridge for 5 days. Reheat in microwave or in a skillet over low heat

  • Author: Rachel

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