One Pan Chicken & Veggie
A one pan dinner the whole family will eat!
Servings 6
Calories 281kcal
Ingredients
- 1 none cooking spray
- 1 pound butternut squash
- 2 medium potato, red
- 2 medium carrot
- 1 cup Brussels sprouts
- 2 tablespoon olive oil
- 2 tablespoon vinegar, balsamic
- 2 clove garlic
- 1 pound chicken thigh, boneless, skinless
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper, ground
- 1 teaspoon oregano, dried
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon basil, dried
- 1/4 teaspoon rosemary, dried
Serve With
- 2 cup grapes
Instructions
- Preheat oven to 400° F. Spray baking sheet with cooking spray.
- Cut squash into cubes, quarter potatoes, peel carrots and cut into 2 inch pieces, and slice Brussels in half. Place all onto baking sheet. Drizzle with olive oil and vinegar. Mince garlic and sprinkle over veggies.
- Nestle the chicken into the veggies and then season everything with salt, pepper, oregano, thyme, basil, and rosemary.
- Roast for 25-30 minutes, checking to be sure chicken is no longer pink and veggies have become fork tender.
- Serve with grapes on the side.
Nutrition
Calories: 281kcal | Carbohydrates: 38g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 295mg | Fiber: 6g | Sugar: 15g