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Sheet Pan Spiced Chicken and Balsamic Winter Squash

Sheet Pan Spiced Chicken and Balsamic Winter Squash (Whole30, Nut Free, Coconut Free)

  • Author: Cristina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Roast
  • Cuisine: Chicken


Nightshade free blackened chicken with tender balsamic winter squash: subtle seasonal sweetness and fall flavors in a Whole30 compliant 30 minute meal.



For the Squash

  • 12 ounces diced acorn squash or kabocha squash
  • 1 crown broccoli diced
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar

For the Chicken

  • 2 pounds chicken tenders
  • 2 teaspoons cacao powder or carob powder
  • 2 teaspoons decaf ground coffee (optional)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 2 tablespoon ghee or tallow, melted


  1. Pre-heat oven to 400F. 
  2. Toss the diced squash and broccoli with salt, cinnamon and olive oil. Spread out over a sheet pan, drizzle with balsamic vinegar, and roast for 10 minutes on the center rack. 
  3. Combine the chicken and all of the seasonings in a bowl. Toss well to coat, then mix in the melted fat. Toss well to coat again, then arrange the tenders flat on a sheet pan. Add the sheet pan to the oven, bottom rack. 
  4. Roast everything at 400F for 20 minutes. Remove the chicken from the oven and then broil the veggies for 2-3 min. 
  5. Serve with extra balsamic and avocado. Serves 4.

Recipe Notes:

Make sure your balsamic isn’t syrup. Some aged balsamic is all grape must or concentrate — always check the label!

12.2g net carbs per serving


  • Serving Size: 1 serving
  • Calories: 460 calories
  • Fat: 19.4g
  • Carbohydrates: 17.7g
  • Fiber: 5.5g
  • Protein: 53g