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  • Writer's pictureJamie McDermott

Sheet Pan Chicken & Butternut Squash

Makes 4 servings


1 Tbsp extra virgin olive oil

2 - 16 oz bag pre chopped butternut squash

1 medium red onion, cut in half then sliced thinly

8oz pre cooked chicken breast (rotisserie works great)

4oz shredded sharp cheddar cheese

1 small jalapeno pepper, sliced (optional)

1 tsp smoked paprika (regular is fine too!)

¼ cup low sugar BBQ sauce (e.g. G. Hughes)

Salt and pepper to taste

Garnishes: cilantro, hot sauce


  1. Preheat oven to 425 degrees.

  2. Toss squash and red onion with olive oil; sprinkle with salt and pepper.

  3. Roast for 15 minutes, until the squash is tender.

  4. Top with half of the cheese, chicken, jalapeno, and the remaining cheese. Sprinkle with paprika.

  5. Roast for another 5 minutes or until the cheese begins to brown and bubble.

  6. Remove from oven, drizzle with BBQ sauce, and top with cilantro and hot sauce, if using.


Calories: 290, Protein: 29g, Carbohydrate: 16g, Fat: 14g

Search “McDermott Nutrition Sheet Pan Chicken and Butternut Squash” to log in MyFitnessPal.


This recipe works wonderfully with pre-cooked chicken or turkey sausage as well!

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