One Pan Chicken & Veggie
A one pan dinner the whole family will eat!
- 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
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.
Calories: 281kcal | Carbohydrates: 38g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 295mg | Fiber: 6g | Sugar: 15g