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«Delicious & Healthy Foods»

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Glazed Sheet Pan Chicken with Butternut Squash and Apples {Paleo, Whole30} | The Paleo Running Momma. This savory and sweet glazed sheet pan chicken with butternut squash and apples is the perfect no-fuss, one-pan paleo and Whole30 dinner. With a date-sweetened glaze, it's free of added sugar but packed with flavor and kid approved!

Author: Michele
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Dinner
Cuisine: Paleo, Whole30
Servings: 4

Ingredients

glaze:
3 medjool dates pitted
1/4 cup water hot
3 Tbsp spicy brown mustard check labels for Whole30 compliance
1/2 Tbsp fresh lemon juice
1/2 tsp cinnamon
chicken & veggies:
4 bone-in skin on chicken thighs
Salt and pepper
3 1/2 cups butternut squash cubed (about 3/4”)
2 Tbsp coconut oil melted, divided*
Sprinkle of sea salt
1 large honeycrisp apple cut into 3/4” cubes

Instructions
Preheat your oven to 450 degrees and coat a large baking sheet with 1 Tbsp of the oil. Position oven rack in top portion of your oven. In a large bowl, toss butternut with remaining coconut oil and sprinkle with salt, toss again to evenly coat.

Once your oven reaches 400 degrees, put your empty sheet pan in the oven. When oven reaches 450, carefully remove sheet pan (it’s hot!) and place chicken thighs on it, skin side up, and sprinkle all over with sea salt and pepper. Arrange butternut squash all around chicken in a single layer.

Roast in the preheated oven for 20 minutes, meanwhile, make the glaze. In a high speed blender or food processor, place all sauce ingredients and blend until very smooth.

After first 20 mins, remove sheet pan and brush about 1/3 cup glaze all over the chicken, using tongs to turn if necessary. Brush some of the oil/rendered fat on top, and lightly stir the butternut.

Return to oven for another 10-15 mins, remove, brush remaining glaze over chicken along with pan juices and add the apples to the pan, placing in a single layer.

Roast for another 10-15 mins or until butternut is caramelized, apples are fork tender and chicken is cooked to an internal temp of 165 F. Serve hot and enjoy!

Recipe Notes:
*Avocado oil or light flavored olive oil are fine too

Nutrition:
Calories: 512kcal, Fat: 31g, Saturated fat: 12g, Cholesterol: 141mg, Sodium: 245mg, Potassium: 916mg, Carbohydrates: 35g, Fiber: 5g, Sugar: 19g, Protein: 25g, Vitamin A: 263.7%, Vitamin C: 34.6%, Calcium: 9.4%, Iron: 12.3%

Загружено 1 месяц назад с www.paleorunningmomma.com

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