NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

1 cup Brussels sprouts

0.5 medium apple

1 tbsp extra virgin olive oil

0.5 tsp dried thyme

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and cube the butternut squash into 1-inch pieces and halve the Brussels sprouts, removing any yellowed outer leaves.

• 3

  Cut the chicken breast into uniform 1-inch bite-sized chunks to ensure even cooking.

• 4

  In a large mixing bowl, combine the chicken, squash, and sprouts, then drizzle with olive oil.

• 5

  Sprinkle the dried thyme, ground cinnamon, sea salt, and black pepper over the mixture and toss thoroughly until every piece is well coated.

• 6

  Spread the ingredients in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender with golden edges.

• 8

  While the bowl base roasts, thinly slice the half apple into matchsticks or wedges.

• 9

  Divide the roasted chicken and vegetable mixture into serving bowls and top with the fresh apple slices for a bright, seasonal finish.