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Chicken with Roasted Butternut Squash, Brussel Sprouts, and Sweet Onions: Submitted by: Samantha Oleson | Date Added: 24 Jan 2017
Listed in: Poultry

4 Chicken Breasts
8 Brussel Sprouts
1 Large Butternut Squash
1 Sweet Onion
1/2 Cup Olive Oil
1 Tbs. Oregano
1 Tbs. Minced Garlic
2 Tbs. Apple Cider Vinegar

Cooking Instructions

1. Set the oven to 400*.
2. Prep the vegetables: rinse and cut the Brussel Sprouts in half, peel and cut the Butternut Squash into 1 inch or smaller cubes, peel and cut the onion into 1/2 inch - 1 inch sections, mince the garlic, put aside.
3. Rinse the chicken and set aside.
4. In a large bowl, combine the Olive Oil, Oregano, Garlic, and Apple Cider Vinegar.
5. Use the mixture to coat the chicken breasts and place them on a sheet pan, evenly spaced apart. Follow with each of the vegetables making sure to spread them on the pan. You may require two pans depending on the amount of vegetables. Drizzle any remaining olive oil mixture over top, focusing on the chicken.
6. Place Rosemary and Sage on top of chicken and vegetables.
7. Place in the oven for 40-45 minutes or until the chicken reaches an internal temperature of 165* F.
8. Serve with one breast, a portion of the vegetables, and a side of rice.

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Chicken with Roasted Butternut Squash, Brussel Sprouts, and Sweet Onions
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