PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 6 SERVINGS
1 tablespoon minced fresh thyme
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
4 bone-in, skin-on chicken breasts
4 cups peeled, seeded, and cubed butternut squash
½ acorn squash, seeded and cut crosswise into slices
3 shallots, peeled and quartered
2 cups Brussels sprouts, peeled and halved
2 tablespoons coconut oil, melted
1 tablespoon olive oil
¾ teaspoon sea salt
¼ teaspoon black pepper
1.Place a rimmed baking sheet in the oven and preheat to 425 degrees F.
2.Combine the thyme, mustard, and syrup in a small bowl; brush over the chicken. Remove the hot pan from the oven, place the chicken on the pan, and bake for 20 minutes.
3.Add the squashes, shallots, and Brussels sprouts to the pan with the chicken. Top the veggies with the coconut oil, olive oil, salt, and pepper. Return the pan to the oven for another 20 minutes. Serve immediately.
Quick Tip: Here’s an idea: Prepare the chicken and veggies the night before and store them in separate ziplock bags in the fridge, already marinated and seasoned. Then, when you’re ready to pop dinner into the oven, simply throw the ready-to-go ingredients on the pan and start roasting.
NUTRITION
Calories: 464
Fat: 11 g
Carbohydrates: 21 g
Sodium: 399 mg
Fiber: 4 g
Protein: 35 g
Sugar: 5 g
