Name: Seared Chicken Thighs with Herb-Roasted Squash and Green Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Boneless Skinless Chicken Thighs; 1.5 cups Butternut Squash, cubed; 1 cup Fresh Green Beans, trimmed; 1.5 teaspoons Avocado Oil; 1 sprig Fresh Rosemary, chopped

Nutrition

Per serving

409 calories

Protein: 40g; 37% of calories
Carbs: 32g; 30% of calories
Fat: 15g; 33% of calories

Ingredients

5 items

6½ ounces Boneless Skinless Chicken Thighs
1½ cups Butternut Squash, cubed
1 cup Fresh Green Beans, trimmed
1½ teaspoons Avocado Oil
1 sprig Fresh Rosemary, chopped

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed butternut squash with half of the avocado oil, salt, pepper, and the chopped fresh rosemary.
Spread the squash in a single layer on the baking sheet and roast for 15 minutes.
While the squash roasts, season the chicken thighs evenly with salt, pepper, and optional garlic powder.
Heat the remaining avocado oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.
Add the green beans to the baking sheet with the squash, tossing them quickly in the residual oil, and roast for an additional 10 minutes until the vegetables are tender and slightly caramelized.
Remove from the oven and serve the seared chicken alongside the roasted herb vegetables.

Nutrition

Ingredients

Instructions

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