Preparation Time: 15 minutes

Cook Time: 35 minutes

Cut: Boneless chicken


1 lb (500 g) boneless, skinless chicken breasts (approx. 4), cut into ½ inch cubes
2 cups (500 ml) Brussels sprouts, sliced in half
2 cups (500 ml) butternut squash, cubed
2 Tbsp (30 ml) *Cajun seasoning
2 Tbsp (30 ml) canola oil
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
½ cup (125 ml) dried cranberries
½ cup (125 ml) feta, crumbled

½ cup (125 ml) olive oil
¼ cup (60 ml) red wine vinegar
2 cloves garlic, minced
2 tsp (5 ml) dried oregano
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) ground black pepper

¼ cup (60 ml) flat leaf parsley, chopped


Preheat oven to 400F. Line two large baking sheets with parchment paper.

Toss cubed chicken with Cajun seasonings and arrange on first baking sheet. Toss Brussels sprouts, cubed butternut squash, canola oil, salt and pepper and arrange on second baking sheet. Place both sheets in hot oven. After 20 minutes, remove baking sheet with cubed chicken from the oven. Continue baking vegetables for 15 more minutes then remove from oven.

In a small bowl, combine dressing ingredients and whisk well. In a large bowl, combine roasted chicken, Brussels sprouts, squash, dried cranberries, feta and dressing and gently toss. Transfer to a serving platter and garnish with flat leaf parsley.

Serve warm with crusty bread, if desired.

Tip: Use our Cajun seasoning recipe found here.