So our weekly meals were in desperate need of a makeover. After eating basically the same thing for weeks, we were ready to try something new. What we discovered was a group of awesome new recipes that we love and have added to our monthly rotation.
BONUS: I got my family to eat Brussels sprouts!!! Can you believe it?!
This recipe is super easy and the prep can definitely be done ahead of time.
Ingredients
- 2 medium sweet potatoes
- 2 cups brussels sprouts
- 1-2 medium apples
- 4-6 chicken thighs
- 2 Tbs. olive oil
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 2 Tsp. rosemary
Instructions
- Preheat your oven to 400 degrees F.
- Line a baking sheet with foil, spray with olive oil and set aside.
- Dice the sweet potatoes into bite-sized pieces and place in a large bowl.
- Cut the brussels sprouts in half and place into the bowl with the sweet potatoes.
- Core and slice the apples and place them in the bowl as well.
- Add olive oil, salt, pepper, and garlic powder to the bowl and mix the ingredients well.
- Spread the ingredients onto the baking sheet.
- Place chicken thighs on top of the fruit and vegetable mixture on the baking sheet, drizzle with olive oil and sprinkle salt, pepper and garlic powder on the chicken.
- Sprinkle rosemary over the whole mixture and baking at 400 for 30 minutes.
- Turn your oven to broil and broil mixture for an additional 5-7 minutes, but watch carefully as it can easily burn.
TIPS: If you can’t get your family to eat Brussels sprouts you can sub out different vegetables to meet your family’s tastes. My favorite part of this recipe is that it’s all whole foods, so it’s a great option for those doing the Whole30 program as well!
If you have little ones eating this meal as well, you may want to peel your sweet potatoes and apples ahead of time. Otherwise, leave them on for a more rustic meal, not to mention added fiber!