Name: Roasted chicken thighs and autumn vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, cut into 1-inch pieces; 1/2 medium sweet potato, peeled and cut into 1/2-inch cubes; 4 oz Brussels sprouts, trimmed and halved; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp paprika; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

475 calories

Protein: 43g; 36% of calories
Carbs: 30g; 25% of calories
Fat: 21g; 39% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a large half-sheet pan, toss the sweet potato cubes with half of the olive oil and half of the salt. Spread in a single layer and roast for 12 minutes.
In a bowl, toss the chicken pieces and Brussels sprouts with the remaining olive oil, salt, black pepper, garlic powder, and paprika. Add them to the sheet pan with the sweet potatoes. Roast until the chicken is cooked through and the sprouts are tender, about 15 minutes. Done when cooked through, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and vegetables and toss to combine. Transfer everything to a plate and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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