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One-Pan Harvest Chicken Dinner with Brussels Sprouts and Butternut Squash
Servings 4
Total Time: 60 minutes
Cook Time: 60 minutes
Nutrition Information
calories 426
carbohydrate 16g
protein 47g
fat 20g
saturated fat 2g
cholesterol 108mg
sodium 590mg
potassium 543mg
fiber 5g
sugar 3g
Ingredients
- 4 piece(s) chicken breast(s), boneless skinless (4-6 oz)
- 3 cup(s) brussels sprouts halved
- 1 small butternut squash cubed
- 1 medium onion(s), red coarsely chopped
- 1/3 cup(s) olive oil
- 2 tablespoon(s) apple cider vinegar
- 1 medium garlic clove(s) minced
- 1 tablespoon(s) oregano, dried
- 4 tablespoon(s) thyme, fresh
- 1 teaspoon(s) sea salt
- 1/4 teaspoon(s) black pepper
Instructions
- Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a large mixing bowl, combine olive oil, apple cider vinegar, garlic, oregano, sea salt and black pepper.
- Add chicken, Brussels sprouts, butternut squash and onion to bowl. Toss with hands to coat.
- Place everything onto the baking sheet and arrange evenly. Top with sprigs of thyme. Bake 40-45 minutes, or until center of chicken breasts are cooked through.
This recipe inspired in part or in whole from here