One pan meals are a life saver during Whole30. There are so many things you can do with them. For this one, I used chicken thighs, acorn squash, sweet potatoes, cauliflower, brussels sprouts and pomegranate, and drizzled everything with sage butter (well, actually ghee because butter is not allowed). You could easily sub chicken breasts if you prefer. It made plenty of leftovers, which is another life saver during Whole30. It is imperative that you have compliant options on hand at all times, so that you aren’t tempted to grab a sugary convenience food.
- 6 chicken thighs
- 1 lbs Brussels Sprouts, halved
- 1 sweet potato, peeled and chopped into 1-inch cubes
- 1 acorn squash, thinly sliced
- 1/4 cup pomegranate avrils
- 2 tablespoons ghee
- 7 sage leaves
- Various spices: garlic powder, rosemary, sage, dill, salt, and pepper
Preheat oven to 415 degrees. Place all veggies on a parchment-lined baking sheet and place chicken thighs on top. In a small saucepan, heat ghee on medium high heat. Once heated, add sage leaves and remove from heat. Drizzle sage butter over chicken and veggies. Sprinkle with spices of your choice. Place in oven for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees.