Baked Chicken Thighs with Squash Medley

Submitted by the MCT2D Patient Advisory Board
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American
Calories 372 kcal


  • 1 Oven proof dish or sheet pan
  • 1 cutting board
  • 1 Cutting knife
  • 1 saucepan and insertable steamer basket optional
  • 1 Microwave optional (for steamable frozen veggies)


  • 2 lb Chicken thighs, boneless with skin on
  • Lawry's Seasoning Salt to taste
  • 2-3 medium Yellow squash sliced
  • 2-3 medium Zucchini sliced
  • 1 medium onion diced
  • Salt and Pepper
  • 1-2 tbsp butter


  • Preheatyour oven to 350 degrees F.
  • Coatchicken thighs with Lawrey’s seasoning salt and place in an oven-proof dish.
  • Cover with tinfoil and bake for 1 hour.
  • Meanwhile,slice up your squash, zucchini, and onion.
  • In a saucepan, layer the vegetables making sure to alternate the different varieties until they are all used up.
  • Sprinkle with salt and pepper with each layer.
  • Steam the vegetables with a splash of water, just until fork tender (about 5-10 minutes).
  • Drain any excess liquid and then finish off with butter.
  • Serve chicken thighs with your vegetable medley. Enjoy!


Calories: 372kcalCarbohydrates: 8gProtein: 28g
Keyword low-carb
Tried this recipe?Let us know how it was!