Ingredients - 1 lb Chicken Thighs, boneless, skinless - Seasonings: smoked paprika, garlic powder, oregano, ground thyme, Cayenne Pepper, salt, black pepper - Olive Oil - 1 pound Butternut Squash, cubed - 1 pound Brussels Sprouts - 1 cup Green Olives Stuffed with Pimiento
1
Peel and cut the Butternut Squash. Cut brussels sprouts. Rub chicken with seasoning mix (paprika, garlic powder, oregano, thyme, cayenne, salt, pepper, water, oil).
2
To a large sheet pan, add the Brussels sprouts & butternut squash. Drizzle the olive oil, salt, paprika, and garlic powder. Add the chicken thighs in the center.
3
Sprinkle the olives over the chicken and the Brussels sprouts (not over the squash). Roast in 425 F degree oven for 20 min. Transfer the squash to a food processor, but put the chicken and Brussels back in the oven for 5 minutes.
4
Blend the butternut squash until it is a smooth mash. Serve the chicken and the brussels sprouts on top of the butternut squash mash. Enjoy!