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Four-Ingredient Trader Joe's Fall Chicken Sheet-Pan Grain Bowls

Servings 4
Cook Time 30 mins


  • Rimmed baking sheet
  • Parchment paper
  • Chef’s knife
  • Meat thermometer


  • 1 container zhoug sauce this is SPICY - use the vegan kale pesto if you do not like heat
  • 2 boneless skinless chicken breasts
  • olive oil
  • kosher salt
  • 1 package butternut zig zags
  • 1 package frozen multigrain blend with vegetables


  • Marinate the chicken in 1/4 cup zhoug sauce, 2 tablespoons of oil and, 1/2 teaspoon of salt for at least 1 hour but up to 24 hours.
  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Toss the butternut zig zags with 1 tablespoon of oil and a pinch of salt. Spread evenly and roast for 12 minutes.
  • Scooch the squash over and add the multigrain blend and chicken to the sheet pan.
  • Roast for 15 to 20 minutes, or until the chicken breast is 160°F internally. Let the chicken rest for 5 minutes before thinly slicing.
  • Serve with extra zhoug sauce.
  • No Trader Joe’s?
  • pesto instead of zhoug.
  • cubed butternut squash instead of zig zags.
  • cook 1 1/2 cups of brown rice or farro (separately in a pot) instead of the multigrain blend. stir in 1 cup of frozen peas at the end.
Course: Main Course