Honey Mustard Chicken Thighs

with Butternut Squash and Brussel Sprouts

Gluten, soy and dairy free, paleo friendly, low carb meal

This is an easy one pan dish

Great for weeknight dinners but also fancy enough for company

Ingredients

  • 4 organic chicken thighs with skin on
  • 2-3 T. avocado oil (roughly)
  • ½ a large butternut squash-peeled and cubed
  • 10- ounces Brussel sprouts, halved
  • s/p to taste

For the sauce

  • 3 T. honey
  • 3 T. Dijon mustard
  • 1 t. dried thyme or 1 T. fresh thyme (chopped)
  • 1/3 c. EVOO
  • 1 ½ T. ACV
  • S/p to taste

Directions

  1. Blend all the sauce ingredients together in a jar. Shake and stir to blend and incorporate all the ingredients. Set aside
  2. Preheat oven to 425 degrees F.
  3. Line a large baking tray with parchment paper
  4. Add the chicken, halved B. spouts and cubed butternut squash to the pan. Drizzle with the oil and using your hands, rub the oil into the breasts and veggies, coating all sides.  Season with s/p.
  5. Bake for about 35 minutes. Remove from oven and drizzle half the sauce over the chicken and veggies and cook for another 5 minutes.
  6. Reserve the rest of the sauce and allow guests to drizzle more over their food.

Comments

  • I loved this sauce. I actually cooked more butternut squash as a side and used some of the left over sauce again.
  • Adjust the sauce accordingly and use less honey or mustard as per your taste.
  • I honestly don’t know how many Brussel sprouts I used-I love them and love eating veggies as leftovers so I probably used about 10 ounces or more.

Brussel Sprouts: They have anti-cancer properties, loaded with vitamin K and vitamin C  The support detox, they are antioxidant rich, fiber rich and contain anti-inflammatory compounds.

Butternut Squash: filled with carotenoids and great source of vitamin A.  It is also rich in vitamin C, fiber and B6.

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