Sheet Pan Chicken with Black Beans and Squash

Add dollops of nonfat Greek yogurt and serve with lime wedges

This sheet pan dinner takes little effort but delivers big flavor. Chicken, squash, black beans and red onion are well seasoned with chili powder and cumin. The black beans and butternut squash add a savory creaminess, and the optional toppings add tang.

The recipe, adapted from the NYT Cooking section, suggests using Diamond Crystal kosher salt, a favorite of many chefs and home cooks for its light, pyramid-shaped flakes that dissolve quickly. It's also less salty per volume than coarse kosher salt. You can find it at Target, Whole Foods and Amazon. It's been my favorite for years.

If you're not a fan of cutting up butternut squash, you can buy already cubed butternut squash in the prepared vegetable section of your supermarket.

Watching your weight? As always, this recipe is low in fat, calories and WW Points.

1 1/2 lbs. boneless, skinless chicken thighs

1 lb. cubed butternut squash

1 (15-oz.) can black beans, rinsed and drained

1/2 red onion, thinly sliced

1 Tbsp. olive oil

2 tsp. chili powder

1 tsp. ground cumin

Salt

Heat the oven to 425 degrees. On a sheet pan, combine the chicken, squash, beans, red onion, oil, chili powder, cumin and 1 1/2 tsp. of Diamond Crystal kosher salt (or 3/4 tsp. of coarse kosher salt). Toss to coat, then remove the chicken from the sheet pan. Roast the squash, onion and beans for 15 minutes, then add the thighs and continue to roast until cooked through, another 10 to 15 minutes. You can broil for more browning if you like.

Serve with optional fresh toppings, such as nonfat Greek yogurt, chopped cilantro, pepitas, raw red onion slices and lime wedges.

Serves 4

WW Points per serving: 2