Sheet Pan Chicken, Squash and Fennel
This sheet pan chicken and squash with fennel is so simple to prep and perfect for a busy weeknight dinner. Gluten-free and low histamine, it serves 2 generously.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dinner, Lunch, Main Course
Cuisine: American, British
Diet: Gluten Free
Servings: 2 servings
Calories: 678kcal
For the sheet pan chicken and squash
- 2 boneless skinless chicken breasts divide into smaller pieces, if required
- 1 small squash sliced into wedges, seeds removed
- 1 fennel fronds removed, de-cored and sliced
- 1 cup blueberries
- 2 tablespoon fresh thyme leaves
For the maple ginger dressing
- ¼ cup olive oil
- 2 tablespoon maple syrup
- 1 cm ginger grated
- 1 garlic clove finely diced or minced
- pinch salt
- pinch black pepper optional
Preheat the oven to 390F / 200C.
Make the maple ginger dressing by combining all the ingredients and stirring well.
Arrange the diced squash, fennel and blueberries on a baking sheet in an even layer and drizzle over half the dressing. Toss to combine. Add the chicken breasts to the pan and spoon over the remaining dressing. Roast for 40-45 minutes or until chicken is thoroughly cooked through (internal temperature of 165F at the deepest point using a meat thermometer).
Garnish with fresh thyme leaves, and then serve.
- If your chicken breasts are on the larger side, then cut into smaller pieces.
- Try to spoon the dressing over the chicken so that it acts as a marinade.
- To ensure the chicken breasts are thoroughly cooked, use a meat thermometer and check for an internal temperature of 165F at their deepest point.
- Nutritional information is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance (SIGHI)
All ingredients score 0 on the SIGHI list, with the exception of:
- ginger and garlic, which score 1.
- black pepper, which scores 2.
Calories: 678kcal | Carbohydrates: 79g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 211mg | Potassium: 2375mg | Fiber: 14g | Sugar: 32g | Vitamin A: 40426IU | Vitamin C: 113mg | Calcium: 301mg | Iron: 6mg