One Pan Chicken Brussels Sprouts and Butternut Squash
This One Pan Chicken Brussels Sprouts & Butternut Squash is perfectly baked on a single pan for an easy and filling dinner. A Paleo, Gluten Free & Low Calorie meal that takes 30 minutes, ideal for any weeknight meals or meal prepping!
Servings: 4 servings
Ingredients
- 6 Boneless, Skinless Chicken Thighs
- 2 cups Brussels Sprouts stems removed and sliced in half
- 2 cups Butternut Squash cubed
- 1/2 Red Onion sliced
- 1 tablespoon Olive Oil
- Salt and pepper to taste
For the Sauce
- 3 tablespoons Low Sodium Soy Sauce
- 1/3 cup Maple Syrup
- 1 tsp Olive Oil
- 2 tablespoons Ground Ginger
- 1/4 teaspoon Red Pepper Flakes
- 1 teaspoon Fresh Thyme
Instructions
- Preheat oven to 425 degrees F. Prepare a baking sheet with cooking spray, oil or parchment paper.
- Add the sliced Brussels sprouts, butternut squash and red onion slices to the sheet pan then drizzle with the olive oil. Toss to combine. Then spread spread the vegetables out on the sheet pan in an even layer.
- Pat the chicken thighs with paper towel then nestle them in between the vegetables on the sheet pan. Salt and pepper the vegetables and chicken thighs.
- In a medium bowl, whisk together the ingredients for the sauce. Use a kitchen basting brush to brush the sauce over the chicken thighs. Set the remaining sauce aside for later use.
- Bake at 425 F for 25 to 30 minutes or until the vegetables are tender. Brush the remaining the sauce over the chicken thighs and vegetables then serve!
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 19g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 657mg | Potassium: 934mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7875IU | Vitamin C: 54mg | Calcium: 79mg | Iron: 3mg