Iām turning a single $55 grocery list into your week of easy, healthy dinners ideas ā this is recipe #2 of 5! š
I post one recipe per day and all of them are gluten & dairy free and serve 3-4! grocery list is in the caption of the first video š
veggie sheet pan:
2 + 1/2 cups cubed butternut squash (about half of a large one)
2 large carrots, cut in ~1/4 inch slices
1/4 cup olive oil
1 + 1/2 tsp salt
1/2 tsp black pepper
1 lb brussels sprouts, halved
~8-10 dates, pitted and finely chopped
1/2 tsp rosemary (dried or fresh finely chopped)
1/2 tsp dried thyme
1/2 tsp garlic powder (can sub for fresh minced)
maple rosemary chicken thighs:
2 lb boneless skinless chicken thighs
2 tbsp + 1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder (can sub for fresh minced)
2 tbsp maple syrup
1 tsp rosemary (dried or fresh finely chopped)
1 tsp dried thyme
preheat oven to 375 and line two large sheet pans with parchment. to the first, add your squash and carrots along with the oil, salt, and black pepper. cover the vegetables in the oil/spices and bake for 20 minutes.
meanwhile, add the chicken, 2 tbsp of oil, salt, pepper, & garlic to the second sheet pan. cover all of the chicken in the oil and spices. add the chicken to the oven and bake for 25 minutes.
after cooking the squash & carrots for 20 minutes, remove it from the oven and add the brussels sprouts, dates, rosemary, thyme, & garlic powder. mix to combine & place back in the oven for 15-20 minutes, until the vegetables are browning and crisp.
in a bowl, whisk together the remaining 1/3 cup olive oil, maple syrup, rosemary, and thyme. when the chicken has baked for 25 minutes, remove it from the oven and pour the maple sauce over it.
cover the chicken in the sauce and place it back in the oven for 10 minutes. when itās done and at a temp of 165 degrees, slice it up (if you’re following my series, set aside half of the cooked chicken for another recipe), then plate it with the veggies and enjoy.