Step 1

Preheat oven to 400 degrees fahrenheit and line a sheet pan with parchment paper for easy clean up.

Step 2

Chop up butternut squash into small cubes and spread out on baking pan. Drizzle with 1 tbsp oil and season with salt and pepper.

Step 3

In a small bowl, whisk together ghee, coconut aminos, chili powder and smoked paprika. Set aside.

Step 4

Move the squash cubes around on your baking pan to make room for the chicken pieces. Place chicken in a single layer on baking sheet, and brush each chicken piece with the sauce mixture. Flip chicken over and brush the other side with sauce.

Step 5

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165° Fahrenheit, about 30-40 minutes depending on the size of chicken pieces. See recipe notes.

Step 6

While the chicken is cooking, prepare broccoli by cutting it into small florets and placing in a bowl. Drizzle with 1 tbsp oil and season with salt and pepper or any other desired seasoning blend.

Step 7

When the chicken has 15 minutes left to go (see recipe notes), take the pan out of the oven and add in the broccoli directly on top of the chicken and squash. Return to oven to cook for the final 15 minutes. See recipe notes.

Step 8

Remove from the oven and serve immediately.