This is a pretty healthy recipe (nutritional content will be at the end) and is delish - if you need/want a carb, I made some rice to go alongside. Cheers!
Ingredients (makes about 4-6 servings veggies, 4 servings chicken):
1 tbsp. sage, chopped
1 tbsp. Dijon mustard (I used AJ's homemade mustard!)
1 tbsp. maple syrup...the real stuff
4 bone-in chicken thighs (you can use chicken breasts too)
1 butternut squash, seeded, cubed and peeled
3 large shallots, peeled and quartered
1 acorn squash, seeded & sliced (peeled if desired)
8 oz. Brussel sprouts, trimmed and halved
2 tbsp. butter, melted
1 tbsp. EVOO
1 1/2 tsp kosher salt
1 tsp fresh pepper
1. Place an 8x8 pan in the oven and preheat to 425; combine the sage, mustard and maple syrup in a small bowl and set aside.
2. Wash and pat dry the chicken; brush the maple mustard sauce on the chicken on a plate. When the oven is preheated, take the pan out and put the chicken inside...make sure all of the sauce is on the chicken! Cook chicken for 20 minutes, then remove/discard the juices from the pan.
3. On a baking sheet (while the chicken is cooking) add the veggies. Top the veggies with the EVOO/butter plus S&P.
4. Put both the chicken dish and veggie pan back into the oven and bake for an additional 20 minutes, or until the veggies look like they are starting to crisp at the edges.
Nutritional Content per serving:
376 calories; 14.9g fat (5.2g saturated, 6g mono, 2.3g poly); 36g protein; 26g carbs; 4g fiber; 7g sugar; 103mg chol; 3mg iron; 634mg sodium; 97mg calcium