RECIPE
Ginger Maple Chicken with Brussels Sprouts & Butternut Squash
This Sheet Pan Ginger Maple Chicken with Brussels Sprouts & Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!
Yield: 4 to 6 Servings 1x
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
Ingredients
- 6 boneless, skinless chicken thighs
- 2 cups butternut squash, cubed
- 2 cups brussels sprouts, trimmed and halved lengthwise
- 1/2 large red onion, sliced
- 1 Tbsp olive oil
- Salt and pepper, to taste
For the sauce:
- 3 Tbsp lower-sodium soy sauce (or tamari if gluten-free)
- 1/3 cup pure maple syrup
- 1 tsp. sesame oil
- 2 Tbsp grated ginger
- 1/4 tsp. red pepper flakes
- 1 tsp. fresh thyme
Instructions
- Preheat oven to 425 degrees F.
- Add the squash, brussels sprouts and onion to a large sheet pan and toss with olive oil, mixing well.
- Then place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper.
- To make the sauce, whisk together all ingredients and brush sauce generously over each chicken thigh, reserving the rest for later.
- Bake chicken and veggies for 25 to 30 minutes, or until the juices have run clear and veggies are nice and tender. Feel free to turn the broiler on for a few minutes if you like your veggies crispier!
- Brush reserved marinade over top of the chicken and veggies, serve and enjoy!
Nutrition Facts:
- Serving Size: 1 chicken thigh + 2/3 cup veggies
- Calories: 255
- Sugar: 12.9 g
- Sodium: 504.7 mg
- Fat: 7.3 g
- Saturated Fat: 0.3 g
- Carbohydrates: 22.4 g
- Fiber: 2.3 g
- Protein: 24 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.