Roasted Veggies with Spicy Herbed Chicken

Updated at: Tue, 27 Jul 2021 01:06:42 GMT

Step 1

Preheat oven to 400F.

Step 2

Cut the ends off the Brussels sprouts and slice them in half.

Step 3

Peel the neck of the butternut squash using a vegetable peeler and cut them into 1/2″ – 1″ cubes.

Step 4

In a large bowl, toss the Brussels and butternut squash with olive oil and sea salt.

Step 5

Spread the veggies out on a lined baking pan.

Step 6

Place the chicken on a plate.

Step 7

Pat the chicken generously with salt, pepper, and paprika on both sides.

Step 8

Heat the olive oil in a skillet over medium-high heat.

Step 9

Place the chicken in the pan and cook 2 – 3 minutes each side. The outside will be browned and crispy but the inside will still be raw.

Step 10

Nestle the chicken into the veggies and roast in the oven for 30 minutes.

Step 11

Remove the pan and place the sliced beets into the veggies, along with the rosemary and thyme.

Step 12

Broil for 2 minutes on high.

Step 13

Plate and enjoy!

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