Recipe
Roasted Veggies with Spicy Herbed Chicken
Prep: 20Cook: 32Total: 52
Ingredients
- 1 lb. brussels sprouts, halved
- Neck of butternut squash, peeled and cubed (about 2 – 3 cups)
- 2 tablespoons extra virgin olive oil
- Pinch of sea salt
- 6 chicken thighs
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon Paprika
- 2 tablespoons extra virgin olive oil
- 4 LoveBeets Cooked SweetFire Baby Beets, cut in fourths
- 2 – 4 rosemary sprigs
- 4 thyme sprigs
Instructions
- Preheat oven to 400F.
- Cut the ends off the Brussels sprouts and slice them in half.
- Peel the neck of the butternut squash using a vegetable peeler and cut them into 1/2″ – 1″ cubes.
- In a large bowl, toss the Brussels and butternut squash with olive oil and sea salt.
- Spread the veggies out on a lined baking pan.
- Place the chicken on a plate.
- Pat the chicken generously with salt, pepper, and paprika on both sides.
- Heat the olive oil in a skillet over medium-high heat.
- Place the chicken in the pan and cook 2 – 3 minutes each side. The outside will be browned and crispy but the inside will still be raw.
- Nestle the chicken into the veggies and roast in the oven for 30 minutes.
- Remove the pan and place the sliced beets into the veggies, along with the rosemary and thyme.
- Broil for 2 minutes on high.
- Plate and enjoy!
Tips
- Per serving: Calories 376; Fat 16.0g (Sat 3.5g); Protein 38.2g; Carb 23.0g (net carbs 16.3g); Fiber 6.7g; Sodium 511mg
Nutrition Info:
- Serving Size: 4