Autumn Chicken Dinner with Roasted Vegetables
This Autumn Chicken Dinner with Roasted Vegetables is a delightful blend of flavors perfect for cozy evenings. Featuring tender smoked paprika chicken, creamy cheese tortellini, and a colorful assortment of seasonal vegetables like butternut squash and Brussels sprouts, this dish is designed for both busy weeknights and festive gatherings. Its harmonious mix of textures and tastes makes it an instant favorite on your autumn menu, bringing warmth and comfort to the dining table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups butternut squash, cubed
- 12 oz Brussels sprouts
- 9 oz cheese tortellini
- 1 lb skinless, boneless chicken thighs
- 5 cloves garlic, minced
- Olive oil
- Butter
- Smoked paprika
- Fresh thyme
- Salt
- Pepper
Instructions
- Preheat the oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Place Brussels sprouts on another sheet with olive oil, salt, and pepper.
- Roast both vegetables for 25-30 minutes until tender and caramelized.
- Meanwhile, cook cheese tortellini in salted water according to package instructions; drain.
- In a skillet over medium heat, add olive oil and sear seasoned chicken thighs for 6-7 minutes per side until fully cooked.
- Remove chicken; melt butter in the same skillet and sauté garlic until fragrant.
- Combine chicken back into the skillet with roasted veggies and tortellini; toss gently in garlic butter sauce.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 570
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 105mg