Description
Enjoy a delightful mix of tender chicken and roasted vegetables in a tangy balsamic glaze. Perfect for quick dinners and meal prep, this dish is as nutritious as it is flavorful.
Ingredients
- Boneless Skinless Chicken Thighs (1.5 lb)
- Brussels Sprouts (1 lb)
- Delicata Squash (1 small)
- Red Onion (1 small)
- Olive Oil (1-2 tablespoons)
- Sea Salt & Black Pepper
- Garlic Powder & Onion Powder (1 tsp each)
- Dried Thyme (1 tsp or 2 tsp fresh)
- Fresh Cranberries (½ cup)
- Balsamic Vinegar (3 tablespoons)
- Pure Maple Syrup or Honey (2 tablespoons)
- Dijon Mustard (1 tablespoon)
- Fresh Orange Zest (2 teaspoons)
- Garlic (2 cloves, minced)
- Fine Sea Salt (¼ teaspoon)
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking sheet.
- Combine veggies with olive oil, salt, and spices; spread on one side of the baking sheet.
- Mix chicken with remaining ingredients; place on the other side of the sheet.
- Bake for 25-30 minutes until chicken reaches 165°F and veggies are caramelized.
- Let rest for 5 minutes before serving.
Notes
For crispy chicken skin, broil for a couple of minutes at the end of cooking.
Marinate chicken overnight for deeper flavor.
Substitute veggies as needed based on availability.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 120mg