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Sheet pan dinners are a weeknight dinner masterpiece and this one is going to become a family favourite. Simple to make, and a delicious compliment of favours. Enjoy!

INGREDIENTS

• 12 boneless skinless chicken thighs
• 1/4 cup oil (I use avocado)
• 1/4 cup gluten free soy sauce or coconut aminos
• 1/4 cup dijon mustard
• 2 tbsp honey
• 2 tbsp brown sugar, packed
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• Salt & pepper
• 1 lb green beans, trimmed 
• 8 cups butternut squash, peeled and cubed
• 2 tbsp oil

DIRECTIONS

1. Preheat oven to 425F. In a large bowl combine oil, dijon, soy sauce, honey, brown sugar, garlic and thyme. Marinate chicken in this for at least 30 minutes.
2. Toss vegetables with salt and pepper
3. Add vegetables to sheet pan and cook for 15 minutes,
4. Remove chicken from marinade, and add to the sheet pan with the veggies (you can put the chicken on top of the veggies if you need to) 
5. Cook until chicken reaches internal temperature of at least 165F, approximately 25 minutes.

Tips:

• Want to save time on veggie prep? Purchase prepared squash in the frozen food section