Ingredients
- 1 pound Brussel sprouts, trimmed and halved
- 1 pound butternut squash, cut into bite-sized pieces
- ½ 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
- 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
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 4 fresh sage leaves, chopped
Directions
- Preheat oven to 450˚F. Combine the Brussel 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 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 Brussel 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 lemon over each serving and enjoy!
Nutrition information
- Serves:4 – Serving size: ¼ of recipe
- Per serving: Calories: 348; Total Fat: 18 grams; Saturated Fat: 3 grams; Monounsaturated fat: 11 grams; Cholesterol: 80 mg; Sodium: 680 mg; Carbohydrate: 30 grams; Dietary Fiber: 8 grams; Sugar: 7 grams; Protein: 22 grams
For further questions or to schedule an appointment, contact Susan at
susanc@nutriformance.com
You can find the recipes, tips, and meal plans as well as
Team RD’s “How to” Video Series on www.nutriformance.com blog.
