There’s nothing worst than a mountain of dishes after dinner! Thankfully, Eating Bird Food’s one-pan entrée can simplify your clean up. Enjoy spiced chicken thighs and balsamic vegetables for an incredibly flavorful weeknight meal. Not a meat eater? Swap out the chicken for tofu or tempeh.
One-Pan Chicken & Roasted Veggies
Ingredients
- 1 pound brussels sprouts, trimmed and halved
- 1 pound butternut squash, cut into bite-sized pieces
- 1/2 medium onion, chopped
- 1 lemon, thinly sliced
- 3 large garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- Pinch of freshly grated nutmeg
- 4 chicken thighs (bone-in or boneless)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon fennel seeds
- 1 teaspoon crushed red pepper
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 4 fresh sage leaves, chopped
Directions
Preheat oven to 450°F. Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl, add 2 tablespoons of oil, balsamic vinegar, salt, pepper and nutmeg and toss to combine. Spread veggie mixture onto a large baking sheet.
Combine 2 tablespoons olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, sea salt, pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture. Bake for 30-40 minutes or until both the veggies and chicken are cooked through. Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!
Nutrition Information
Serves: 4 | Serving Size: 1/4 of recipe
Per serving: Calories: 348; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 11g; Cholesterol: 80mg; Sodium: 680mg; Carbohydrate: 30g; Dietary Fiber: 8g; Sugar: 7g; Protein: 22g
Nutrition Bonus: Potassium: 1135mg; Iron: 21%; Vitamin A: 265%; Vitamin C: 215%; Calcium: 13%
Photo courtesy of Brittany Mullins. Original recipe published on Eating Bird Food.
The post One-Pan Chicken & Roasted Veggies appeared first on Hello Healthy.
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