Name: Oven-Baked Pumpkin Sage Chicken with Quinoa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 lb chicken thighs (skinless, bone-in chicken thighs ); 1 Tbsp balsamic vinegar; 3 Tbsp olive oil; 2 Tbsp lemon juice (freshly squeezed); ½ tsp black pepper; 20 oz butternut pumpkin (cut into thick slices); 2 medium onions (cut into wedges); 2 cups kale; 1 cup Brussels sprouts (halved); ⅓ cup sage leaves (fresh); 1 cup quinoa; 2 cups chicken broth (low-sodium); 1 Tbsp olive oil; ¼ tsp salt (low-sodium); ¼ tsp black pepper (ground)

Oven-Baked Pumpkin Sage Chicken with Quinoa

This Oven-Baked Pumpkin Sage Chicken with Quinoa is a nourishing and flavorful dish that embraces the essence of fall. The chicken is marinated in a tangy balsamic and lemon mixture, then baked with seasonal vegetables like butternut squash and onions. Paired with fluffy quinoa, this meal is balanced, filling, and rich in nutrients. Fresh sage adds a fragrant, earthy note that ties everything together, making it an ideal choice for a cozy dinner.

No ratings yet

Print Rate Add to Collection

Course: Dinner

Keywords: baked, chicken, drumsticks, lemon juice, olive oil, onion, oven, pumpkin, sage

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: 6

Calories: 431kcal

Ingredients

Chicken and Vegetables

1 lb chicken thighs, skinless, bone-in chicken thighs
1 Tbsp balsamic vinegar
3 Tbsp olive oil
2 Tbsp lemon juice, freshly squeezed
½ tsp black pepper
20 oz butternut pumpkin, cut into thick slices
2 medium onions, cut into wedges
2 cups kale
1 cup Brussels sprouts, halved
⅓ cup sage leaves, fresh

Quinoa

1 cup quinoa
2 cups chicken broth, low-sodium
1 Tbsp olive oil
¼ tsp salt, low-sodium
¼ tsp black pepper, ground

Instructions

In a zip-lock bag, combine the chicken thighs with balsamic vinegar, olive oil, lemon juice, and black pepper. Seal the bag and massage the marinade into the chicken. Let it marinate for at least 15 minutes.
Preheat the oven to 400°F (200°C). Lightly coat a baking dish with cooking spray.
Place the marinated chicken in the prepared baking dish. Arrange the onion wedges, butternut pumpkin slices, Brussels sprouts and optional lentils around the chicken. Bake in the preheated oven for 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
In the last 10 minutes of baking, add the kale to the baking dish, allowing it to wilt slightly.
Rinse quinoa under cold water to remove any bitterness.
In a medium pot, bring low-sodium chicken broth to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
Remove from heat, fluff the quinoa with a fork, and stir in olive oil, low-sodium salt, and black pepper.
Once the chicken and vegetables are cooked, remove from the oven and garnish with fresh sage leaves.

Nutrition