Makes 2 Servings
Macros: 412 Cal, Fat 26g, Carbs 26g, Fibre 5g, Protein 22g
227 grams Chicken Thighs With Skin
3 cups Butternut Squash (peeled, seeds removed, chopped)
1 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
2 cups Baby Spinach
Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
Place the chicken thighs and butternut squash on the baking sheet. Drizzle with the oil and season with salt and pepper. Roast for 25 to 30 minutes, or until the chicken is cooked through and the squash is tender. Remove the squash earlier if done.
Serve the chicken and butternut squash with baby spinach. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately four ounces of chicken, 2/3 cup of butternut squash, and one cup of spinach.
More Flavour: Drizzle olive oil, lemon juice, or your dressing of choice over the spinach.