Sheet Pan Chicken & Squash with Spicy Jalapeño Sauce
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Sheet Pan Chicken & Squash

with Spicy Jalapeño Sauce

30 MIN
2 Servings
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From the Test Kitchen

For this dish, you'll roast tender chicken breasts—coated with a crunchy pepita-breadcrumb topping—alongside sweet delicata squash, potatoes, and onion. You'll top it all with a sweet and spicy sauce featuring jalapeño, orange marmalade, lime juice, and more.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Sheet Pan Chicken & Squash with Spicy Jalapeño Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Red Onion
  • ¾ lb Potatoes
  • 1 Lime
  • 1 Delicata Squash
  • 1 clove Garlic
  • 2 Tbsps Raw Pepitas
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Mayonnaise
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 2 Tbsps Orange Marmalade
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Light Brown Sugar
time-saving
tips & techniques
Prepare the vegetables
1 Prepare the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 1/2-inch-wide wedges. Transfer the vegetables to a sheet pan; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 25 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Start the chicken
2 Start the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Add the topping & finish the chicken
3 Add the topping & finish the chicken

Meanwhile, roughly chop the pepitas. In a bowl, combine the chopped pepitas, breadcrumbs, and mayonnaise; season with salt and pepper. Carefully top the partially roasted chicken with the pepita mixture (pressing gently to adhere). Drizzle with olive oil; season with salt and pepper. Return to the oven and roast 8 to 10 minutes, or until lightly browned and cooked through.* Remove from the oven.

Make the sauce & serve your dish
4 Make the sauce & serve your dish

Meanwhile, halve the lime crosswise; squeeze the juice into a bowl. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. To the bowl of lime juice, add the orange marmalade, oregano, sugar, as much of the garlic paste as you'd like, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Whisk until the sugar has dissolved. Taste, then season with salt and pepper if desired. Serve the finished chicken with the roasted vegetables. Drizzle the chicken and vegetables with the sauce. Enjoy!

Tips from Home Chefs

Prepare the vegetables
1 Prepare the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 1/2-inch-wide wedges. Transfer the vegetables to a sheet pan; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 25 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Start the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Start the chicken
Add the topping & finish the chicken
3 Add the topping & finish the chicken

Meanwhile, roughly chop the pepitas. In a bowl, combine the chopped pepitas, breadcrumbs, and mayonnaise; season with salt and pepper. Carefully top the partially roasted chicken with the pepita mixture (pressing gently to adhere). Drizzle with olive oil; season with salt and pepper. Return to the oven and roast 8 to 10 minutes, or until lightly browned and cooked through.* Remove from the oven.

4 Make the sauce & serve your dish

Meanwhile, halve the lime crosswise; squeeze the juice into a bowl. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. To the bowl of lime juice, add the orange marmalade, oregano, sugar, as much of the garlic paste as you'd like, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Whisk until the sugar has dissolved. Taste, then season with salt and pepper if desired. Serve the finished chicken with the roasted vegetables. Drizzle the chicken and vegetables with the sauce. Enjoy!

Make the sauce & serve your dish
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