This meal’s got it all…tasty, tender meat, hearty, flavorful veggies, all in one pan! So stinkin’ easy, you’ve gotta love it!! I slightly adapted the recipe for One Pan Lemon Chicken with Butternut Squash and Brussel Sprouts from Damn Delicious and couldn’t have been more pleased! Grab yourself these ingredients and make this for dinner this week. We even had enough for leftovers! Enjoy!
One Pan Lemon Chicken & Veggies
Ingredients
- 4 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 2 tbsp honey
- 2 tbsp coconut sugar
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- zest of 1 lemon
- zest of 1 orange
- salt and pepper, to taste
- 1 1/2 lbs butternut squash, in 1-inch chunks
- 1 lb brussels sprouts, halved
- 4 boneless, skinless chicken breasts
Directions
- Preheat oven to 400 degrees and lightly grease a baking sheet.
- Whisk together 2 tbsp olive oil, butter, honey, coconut sugar, mustard, garlic, oregano, basil, lemon zest and orange zest; season with salt and pepper and set aside.
- Place butternut squash and brussels sprouts in a single layer on the prepared baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper, to taste.
- Place chicken breasts atop veggies in a single layer and brush each chicken breast with honey mixture.
- Roast about 30 minutes or until chicken is cooked through. Then broil for 2-3 minutes to caramelize and slightly char.
- Serve & eat!
