Ingredients
Scale
- 2 cups butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 lb chicken breast, sliced
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss butternut squash and Brussels sprouts with 1 tbsp olive oil, cinnamon, thyme, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 25 minutes.
- Meanwhile, heat remaining olive oil in a skillet over medium heat.
- Add sliced chicken and cook until browned and cooked through, about 6-8 minutes.
- Serve roasted vegetables alongside cooked chicken garnished with fresh herbs.
Notes
- You can add roasted sweet potatoes or carrots for extra color and nutrients.
- Adjust spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Roasting and Searing
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal Kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 85mg