This hearty meal features tender grilled chicken thighs with a side of roasted butternut squash and broccoli. Lightly seasoned with garlic, oregano, and olive oil, it’s a delicious, well-balanced dinner full of flavour and nutrients.
Ingredients:
- 6 oz boneless, skinless chicken thighs (3 oz per serving)
- 2 cups butternut squash, cubed (1 cup per serving)
- 2 cups broccoli florets (1 cup per serving)
- 2 tbsp olive oil (1 tbsp per serving)
- 1 tsp garlic powder
- 1/2 tsp oregano
- Salt and pepper to taste
Directions:
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash and broccoli with 1 tbsp olive oil, garlic powder, oregano, salt, and pepper. Spread them evenly on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden and tender.
- While the vegetables roast, season the chicken thighs with salt, pepper, and garlic powder.
- Heat the remaining 1 tbsp olive oil in a grill pan over medium heat. Cook the chicken thighs for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Serve the grilled chicken thighs with the roasted vegetables.
Estimated Nutrition per Serving (recipe makes 2 servings): 397 Calories; 23g Protein; 28g Fat; 17g Carbs; 3g Sugar
