One-Pan Harvest Chicken Dinner with Brussels Sprouts and Butternut Squash

Nothing says “autumn” like a pan of the season’s best produce roasted with chicken and herbs. This hearty and delicious meal boasts an abundance of antioxidant-rich vegetables and lean chicken breast.

Ingredients

•  4 chicken breasts
•  3 cups Brussels sprouts, halved
•  3 cups butternut squash, cubed
•  1 cup red onion, coarsely chopped
•  1/3 cup olive oil
•  2 T apple cider vinegar
•  1 T garlic, minced
•  1 T oregano
•  4 sprigs thyme
•  1 t sea salt
•  1/4 t black pepper

Instructions

•  Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a large mixing bowl, combine olive oil, apple cider vinegar, garlic, oregano, sea salt and black pepper.
•  Add chicken, Brussels sprouts, butternut squash and onion to bowl. Toss with hands to coat.
•  Place everything onto the baking sheet and arrange evenly. Top with sprigs of thyme. Bake 40-45 minutes, or until center of chicken breasts are cooked through.
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http://blog.paleohacks.com/one-pan-harvest-chicken-dinner/