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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 572 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 ½ lb Brussels sprouts
  • 2 small butternut squash
  • 2 lb chicken thighs, boneless skinless
  • 1 small pkg fresh thyme
  • 4 cloves garlic
  • black pepper
  • extra virgin olive oil
  • pure maple syrup
  • salt

Instructions

  1. Preheat oven to 450°F.
  2. Wash and dry the fresh produce.
    • 2 small butternut squash
    • 1 ½ lb Brussels sprouts
    • 1 small pkg fresh thyme
  3. Trim and peel each squash. Halve lengthwise, scrape out seeds, and medium dice the flesh. Transfer to a large baking sheet pan.
  4. Trim and halve Brussels sprouts; add to the baking sheet with the squash.
  5. Slide thyme leaves off the stems; discard stems and sprinkle leaves over the veggies.
  6. Peel and mince garlic; sprinkle over the veggies.
    • 4 cloves garlic
  7. Drizzle veggies with oil and maple syrup; season with salt and pepper. Toss to combine and spread out in a single layer.
    • 3 tbsp extra virgin olive oil
    • 2 tbsp pure maple syrup
    • 1 tsp salt
    • ½ tsp black pepper
  8. Season both sides of the chicken with salt and pepper; nestle chicken in the veggies on the baking sheet.
    • 2 lb chicken thighs, boneless skinless
    • ½ tsp salt
    • ¼ tsp black pepper
  9. Place baking sheet in the oven; bake until the chicken is cooked through and veggies are tender, 20-25 minutes.
  10. To serve, divide roasted veggies and chicken between plates. Enjoy!

Nutrition per Serving

Calories
572
Fat
20g
Net Carbs
35g
Protein
53g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • oven mitts
  • spatula
  • tongs
  • vegetable peeler