4 cup butternut squash, cubed
1 medium onion, cut into 1/8's
4 cup broccoli, florets
1 lb green beans, trimmed
1 1/2 lb boneless skinless breasts, cut into strips
1 clove garlic, minced
2 Tbs olive oil
1/4 cup balsamic vinegar
1 Tbs maple syrup
2 Tbs rosemary, fresh, chopped
salt, to taste or to taste
black pepper, to taste.
Preheat oven to 425°F.
Peel and cube squash into 1" cubes.
Peel and slice onion into 1/4's and then again to create 1/8 wedges.
Chop broccoli into florets and trim green beans.
Cut chicken breasts into strips.
Place squash cubes and onion in bowl and toss with 1 tablespoon olive oil. Season with a sprinkle salt and pepper.
Place on parchment lined sheet and roast in oven for about 20 minutes.
Meanwhile, make balsamic glaze. Add balsamic vinegar garlic, rosemary, 1 tablespoon oil, salt, and pepper to a mason jar and shake vigorously. You can also whisk together.
When squash is done remove from oven and nestle chicken breasts among vegetables, Add broccoli and green beans to pan and drizzle chicken and all vegetables with glaze.
Return pan to oven and bake until chicken is just done and reaches 165°F internal temperature, about 15-20 minutes.