1 1/2 cups Butternut Squash (chopped into small cubes)
2 cups Brussels Sprouts (trimmed, halved)
1 lb. Chicken Thighs (boneless, skinless)
1 tsp Avocado Oil
1 tbsp. Rosemary (fresh, chopped)
1 tbsp. Thyme (fresh, chopped)
1/4 tsp Sea Salt
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add the butternut squash, brussels sprouts and chicken to the pan. Drizzle everything with avocado oil, rosemary, thyme and sea salt.
Place in the oven and bake for 35 minutes, flipping the chicken halfway. Serve and enjoy!