Very tasty and whole-food heavy! Pretty quick to whip up and majority of baking requires no watching! The kale is super crispy and the veggies are soft and very flavorful, and the chicken is baked perfectly! Also pretty cheap to make!
Ingredients:
3 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons dijon mustard
2 teaspoons chopped rosemary
1 teaspoon Italian seasoning
3-4 teaspoons apple cider vinegar
1 teaspoon kosher salt
½ teaspoon black pepper
2-ish lbs chicken breast
2-ish lbs butternut squash, cut into 1-inch cubes
2 shallots, cut into quarters
1 head garlic, cut in half horizontally
12 oz Brussel sprouts, cut in half
2 cups chopped kale
Instructions:
- Preheat oven to 425 F
- mix 2 tbsp oil, vinegar, salt, pepper, Italian seasoning, dijon mustard and maple syrup in a small bowl
- Line a large sheet pan with parchment paper
Lay the cubed squash, Brussels sprouts, garlic and shallots on the pan, in one even layer - drizzle half the sauce over the entire pan, make sure to rub it evenly over the chicken
- bake for 30 minutes. As the pan bakes, rub the last 1 tbsp oil over the chopped kale. Sprinkle a tiny bit of salt over the kale.
- After the 30 mins is up, take the pan out of the oven, pour the rest of the sauce over the pan, and place the kale around the chicken.
- bake until chicken reaches 165 F in the thickest part or for 10 more mins
- remove from oven, let sit for 5-10 mins, and then slice chicken into thin slices. Divide entire pan into 6 portions and enjoy!
Macros:
Cals: 402. 44 P, 13 F, 33 C
by Nadia_Potpv
Dining and Cooking