Skip to main content

Recipes Nugget Markets Signature Recipes

Rosemary Garlic Chicken with Roasted Vegetables

Prep time
25 minutes PT25M
Cook time
25 minutes PT25M
Yield
3–4 servings
Difficulty
2 out of 5 on the difficulty scale
Roasted Marinated Chicken Breast with Brussels Sprouts and Butternut Squash Sq. Nugget Markets signature recipes

Sheet pan meals are a wonderful way to feed the family without a lot of work. Start with pre-cut butternut squash from our Produce Department and pre-marinated chicken from our Meat Department for extra flavor without extra effort.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 Fresh to Market Marinated Rosemary Garlic Chicken Breasts
  • 4 ounces olive oil
  • 2 teaspoons chopped basil
  • 1 quart medium-diced butternut squash
  • 2 pounds Brussels sprouts, trimmed and halved
  • Kosher salt, to taste
  • Cracked black pepper, to taste

Preparation

Heat oven to 400°F.

Heat a sauté pan on medium-high heat. Add the vegetable oil and sear chicken breasts until golden brown, 3–5 minutes.

Mix olive oil and chopped basil until evenly incorporated.

Place butternut squash and Brussels sprouts in a work bowl. Toss with basil oil and season with salt and pepper, then spread evenly on a lined baking sheet.

Roast for 10 minutes, then place seared chicken breast on top and continue roasting for 7–10 minutes, until the chicken reaches an internal temperature of 165°F. Let chicken rest 5 minutes before serving.