NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup butternut squash

1 cup Brussels sprouts

0.5 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized pieces for even cooking.

• 3

  Prepare the vegetables by cubing the butternut squash into 1/2-inch pieces, halving the Brussels sprouts, and slicing the red onion into wedges.

• 4

  In a large mixing bowl, toss the chicken and vegetables with the olive oil, sea salt, black pepper, rosemary, thyme, and garlic powder until thoroughly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't overcrowded so they roast rather than steam.

• 6

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with golden, caramelized edges.

• 7

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.