Sheet Pan Chicken, Acorn Squash and Green Beans

Juicy, smokey chicken, flavorful acorn squash and tender green beans - all on one pan!
So easy, and no need to peel the squash.
The peel is eatable and adds texture, fiber and is tasty too.

Have you noticed how popular sheet pan meals have become?  Who doesn't love one pan meals?  I know I do!  You can't beat them for those crazy weeknights.  Because they are roasted, they are full of flavor.  You can use your favorite meats, vegetables and seasonings to create endless combinations.  A great way to use what you have on hand - you can't go wrong!

3-4 boneless, skinless Chicken Thighs

1 large Acorn Squash, washed, seeded and sliced

1 lb. Green Beans, washed and trimmed

2 Tbsp. Olive Oil

1 Tbsp Montreal Steak Seasoning Blend
1 Tbsp Vegetable Seasoning Blend

Preheat oven to 425 degrees F.
Lightly spray a large sheet pan with olive oil.
 For easy clean up you can line the pan with foil
 - but be sure to spray with oil or use non-stick foil.

Arrange the chicken on one side of the pan and coat both sides with the Montreal Steak Seasoning Blend.  On the other side of the pan toss the sliced acorn squash and green beans with the olive oil and sprinkle with the Vegetable Seasoning Blend.

Roast in the oven for 35-40 minutes or until the vegetables are tender.
If the vegetables on top are browning quickly,
remove the pan and toss the vegetables half way through the cooking time.

This recipe should serve 4.  I only made 3 chicken thighs to serve 3, but you can add another or make it for just 1 or 2!