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A plate of roasted butternut squash cubes, kale, chicken, and dried cranberries. The dish is garnished with a sprig of rosemary.

Chicken Butternut Squash Fall Dinner

Traci Wennerholm
Cozy up with this 5-ingredient fall chicken dinner featuring tender butternut squash, balsamic vinegar, and kale. A simple, flavorful dish perfect for autumn nights!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 201 kcal

Ingredients
  

  • 2 large chicken breasts sliced into cubes
  • 2 cups butternut squash peeled and cubed
  • 2 cups kale chopped
  • ¼ cup balsamic vinegar
  • ¼ cup dried cranberries

Instructions
 

  • Preheat oven to 400°F (200°C).
  • In a large mixing bowl, toss the chicken and butternut squash with half of the balsamic vinegar.
  • Arrange the chicken and butternut squash in a single layer on a baking sheet lined with parchment paper.
  • Bake for 20 minutes or until the chicken is cooked through and the squash is tender.
  • Remove the baking sheet from the oven and add the kale and cranberries. Drizzle with the remaining balsamic vinegar.
  • Return to the oven for 5-10 minutes, until the kale is wilted and the cranberries are slightly plumped.
  • Serve hot, and enjoy your cozy fall dinner!

Notes

This recipe makes 4 small servings. You can also make it into 2 larger servings. 

Nutrition

Calories: 201kcalCarbohydrates: 18gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 143mgPotassium: 723mgFiber: 2gSugar: 10gVitamin A: 8524IUVitamin C: 26mgCalcium: 71mgIron: 1mg
Keyword chicken butternut squash, chicken cranberry, chicken kale, chicken squash, fall dinner
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