Main Dishes

Roast Chicken with Vegetables

3

Roast Chicken with Vegetables - an easy, one sheet, healthy, gluten free dinner!

1 and ½ pounds boneless, skinless chicken breasts
1 pound butternut squash, peeled and cubed
1 (8 oz) package white mushrooms, left whole
4 oz brussels sprouts, halved
3 carrots, peeled and coined
1 yellow onion, chopped
Marinade:
½ cup apple cider vinegar
¼ cup olive oil
2 tablespoons honey
2 cloves garlic, pressed
1 teaspoon dijon
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
Marinade: Whisk together marinade. Place chicken breasts and marinade together in a plastic baggie or tupperware and let marinate in fridge for
See the full directions on my site
Nutritions

Calories
1325

Sodium
2387mg
99% DV

Fat
74g
115% DV

Protein
55g
110% DV

Carbs
113g
38% DV

Fiber
23g
95% DV

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