When you're short on time and energy after a busy day, this simple sheet-pan dinner makes it easy to get a nourishing meal on the table. Each serving provides 42 grams of protein, 11 grams of fiber, and 480 calories. It's also perfect for meal prep! Make a batch for dinner, then pack the leftovers into containers with fresh baby arugula and pomegranate arils for a colorful, nutrient-dense lunch the next day. I use a large 20x14-inch stainless steel baking sheet for this recipe. If you don't have one that size, divide everything between two smaller sheet pans so the ingredients roast evenly.
Ingredients
1½ pounds
boneless chicken thighs
2 medium
delicata squash
seeded and sliced into half moons
1½ pounds
brussels sprouts
trimmed
1 medium
red onions
chopped
3 tablespoons
extra virgin olive oil
2 teaspoons
smoked paprika
1 teaspoons
garlic powder
1 teaspoons
dried thyme
1 teaspoons
sea salt
(or Herbamare)
¼ cups
parsley
finely chopped
