Roasted Veggies with Spicy Herbed Chicken

Prep: 20Cook: 32Total: 52


  • 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
  • 24 rosemary sprigs
  • 4 thyme sprigs


  1. Preheat oven to 400F.
  2. Cut the ends off the Brussels sprouts and slice them in half.
  3. Peel the neck of the butternut squash using a vegetable peeler and cut them into 1/2″ – 1″ cubes.
  4. In a large bowl, toss the Brussels and butternut squash with olive oil and sea salt.
  5. Spread the veggies out on a lined baking pan.
  6. Place the chicken on a plate.
  7. Pat the chicken generously with salt, pepper, and paprika on both sides.
  8. Heat the olive oil in a skillet over medium-high heat.
  9. 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.
  10. Nestle the chicken into the veggies and roast in the oven for 30 minutes.
  11. Remove the pan and place the sliced beets into the veggies, along with the rosemary and thyme.
  12. Broil for 2 minutes on high.
  13. Plate and enjoy!


  • 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
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