Makes 2 servings
Macros: 255 cal, Fat 8g, Carbs 14g, Fibre 4g, Protein 32g
1 cup Butternut Squash (chopped into small cubes)
1 1/3 cups Brussels Sprouts (trimmed, halved)
302 grams Chicken Thighs (boneless, skinless)
2/3 tsp Avocado Oil
2 tsps Rosemary (fresh, chopped)
2 tsps Thyme (fresh, chopped)
1/8 tsp Sea Salt
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add the butternut squash, Brussels sprouts and chicken to the pan. Drizzle everything with avocado oil, rosemary, thyme and sea salt.
Place in the oven and bake for 35 minutes, flipping the chicken halfway. Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
No Fresh Herbs: Use dried herbs instead, reducing the amount used by half.