Ginger Maple Chicken with Brussels Sprouts and Butternut Squash
This Sheet Pan Ginger Maple Chicken with Brussels Sprouts and Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!
Servings: 4 to 6
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
Serving: 1chicken thigh + 2/3 cup veggies | Calories: 255kcal | Carbohydrates: 22.4g | Protein: 24g | Fat: 7.3g | Saturated Fat: 0.3g | Sodium: 504.7mg | Fiber: 2.3g | Sugar: 12.9g