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One-Pan Harvest Chicken Dinner with Brussels Sprouts & Butternut Squash

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 4 chicken breasts
  • 3 cups Brussels sprouts, halved
  • 3 cups butternut squash, cubed
  • 1 cup red onion, coarsely chopped
  • ⅓ cup olive oil
  • 2 T apple cider vinegar
  • 1 T garlic, minced
  • 1 T oregano
  • 4 sprigs thyme
  • 1 t sea salt
  • ¼ t black pepper

Instructions
 

  • Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a large mixing bowl, combine olive oil, apple cider vinegar, garlic, oregano, sea salt and black pepper.
  • Add chicken, Brussels sprouts, butternut squash and onion to bowl. Toss with hands to coat.
  • Place everything onto the baking sheet and arrange evenly. Top with sprigs of thyme.Bake 40-45 minutes, or until center of chicken breasts are cooked through.

Notes

Pro Tip: If you want to switch up the veggies (or don’t have Brussels sprouts and squash on hand), swap in chopped sweet potatoes and broccoli instead.
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