Sheet Pan Moroccan Chicken, Brussels Sprouts and Butternut Squash
Sheet Pan Moroccan Chicken, Brussels Sprouts and Butternut Squash is easy to prepare and perfect for Keto diets.
Servings Prep Time
2-3 15minutes
Cook Time
25-30minutes
Servings Prep Time
2-3 15minutes
Cook Time
25-30minutes
Ingredients
Instructions
  1. Preheat the oven to 400°F.
  2. Line a 13″ x 18″ sheet pan with parchment paper or aluminum foil.
  3. In a small bowl, combine cumin, cinnamon, paprika, turmeric and ginger.
  4. In a large bowl, combine 2 Tablespoons of the Extra Virgin Olive Oil, lemon juice, half of the minced garlic and 3 Tablespoons of the spice mixture.
  5. Add the chicken breasts to the large bowl and toss with oil-lemon-garlic-spice mixture, coating chicken well.
  6. Arrange chicken breasts along the center of the sheet pan.
  7. Cut onions into 1/2″ pieces.
  8. Add chopped onion, butternut squash cubes, the remaining half of minced garlic, 4 Tablespoons of Extra Virgin Olive Oil and the rest of the spices to the large bowl. Add salt and pepper as desired. Combine well.
  9. Arrange onion-butternut squash mixture on both sides of the sheet pan.
  10. Roast chicken and vegetables for 25-30 minutes or until meat thermometer inserted into chicken breasts reads 165°F.
  11. Plate the chicken and vegetables and garnish with fresh mint leaves.