1. 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.
2. Add chicken, Brussels sprouts, butternut squash and onion to bowl. Toss with hands to coat.
3. 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.
Pro Tip: If you want to switch up the veggies (or don’t have Brussels sprouts and squash on hand), swap in chopped sweet potatoes and broccoli instead.
|Serving Size: 1 Serving (1106g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 148 (13%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 547.5mg||168 %|
|Sodium 1056.4mg||36 %|
|Potassium 2863.6mg||75 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 14.2g|
|Protein 219.7g||314 %|
Powered by: USDA Nutrition Database
Calories per serving: 1149
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