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This recipe brings plenty of protein to your winter plate with sprouts, pecans, and cinnamon to warm any dinner table. A simple 30 minute marinade will get you started!
Marinate for 30 minutes to overnight:
4 CHICKEN BREASTS in:
¼ CUP BALSALMIC VINEGAR
2 TBSP EXTRA VIRGIN OLIVE OIL
2 CLOVES GARLIC
½ TSP THYME
½ TSP OREGANO
¼ TSP ROSEMARY
Gather:
3 CUPS BRUSSELS SPROUTS (trimmed, sliced in half)
3 TBSP EXTRA VIRGIN OLIVE OIL
4 CUPS BUTTERNUT SQUASH, CUBED
2 TBSP MAPLE SYRUP
½ TSP GROUND CINNAMON
2 CUPS PECAN HALVES
STEP 1:
Preheat oven to 400F. Lightly grease foil lined baking sheet with olive oil. In medium bowl, combine Brussels sprouts, 2 Tbsp. olive oil, and salt. Toss to combine and place on 1/3 of the baking sheet.
STEP 2:
Rinse bowl, combine butternut squash, 1 Tbsp. olive oil, maple syryp, and cinnamon. Toss to combine and place on another 1/3 of the baking sheet.
STEP 3:
Place marinated chicken on last 1/3 of baking sheet. Cook 20-25 minutes. About halfway through cook time, turn veggies.
STEP 4:
In large bowl, combine butternut squash, Brussels sprouts, and pecans. Toss and serve with chicken on the side (or into a bowl)
Servings: 4
Nutrition per Serving: Calories: 420, Total Fat: 24g, Carbs: 29g, Protein: 25g, Fiber 6g, Sugar 10g
