There’s nothing worst than a mountain of dishes after dinner! Thankfully, Eating Bird Food’s one-pan entrée can simplify your clean up. Enjoy spiced chicken thighs and balsamic vegetables for an incredibly flavorful weeknight meal. Not a meat eater? Swap out the chicken for tofu or tempeh.
One-Pan Chicken & Roasted Veggies Ingredients Directions Preheat oven to 450°F (232°C). Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl, add 2 tablespoons of oil, balsamic vinegar, salt, pepper and nutmeg and toss to combine. Spread veggie mixture onto a large baking sheet. Combine 2 tablespoons olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, sea salt, pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture. Bake for 30-40 minutes or until both the veggies and chicken are cooked through. Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy! Nutrition Information Serves: 4 | Serving Size: 1/4 of recipe Per serving: Calories: 348; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 11g; Cholesterol: 80mg; Sodium: 680mg; Carbohydrate: 30g; Dietary Fiber: 8g; Sugar: 7g; Protein: 22g Nutrition Bonus: Potassium: 1135mg; Iron: 21%; Vitamin A: 265%; Vitamin C: 215%; Calcium: 13%
Photo courtesy of Brittany Mullins. Original recipe published on Eating Bird Food.