roasted chicken thighs, brussels sprouts, and butternut squash soup.
And here’s some perfect late summer music…
Justin Bieber’s new single, “Friends.” It’s ok if you have ulterior motives, Justin. Really.
Still loving “Feels” by Calvin Harris. And “Back to You” by Louis Tomlinson and Bebe Rexha. Oh, and “Get Low” by Liam Payne and Zedd.
But back to the meal I threw together.
The soup was already made, which I detailed in a recent post (I’ve always been a little intimidated) and I just dumped the chicken and brussels sprouts on a sheet pan and popped them in the oven.
This is loaded with antioxidants, protein and high quality fats so you can look and feel amazing!
I used bone-in, skin-on chicken thighs. Chicken tastes so much better cooked on the bone, and the crispy skin is such a treat. Buy pastured chicken whenever you can…not only does it taste better, it is higher in vitamin E and omega 3 fatty acids. It’s also a great source of protein and all of the B vitamins.
And if you think I’m crazy for eating chicken skin, please don’t be afraid of fat. Read this post for more info: The F word
Brussels sprouts are one of my favorite veggies, and roasting really brings out the flavor. They are extremely high in vitamins C and K, as well as many other vitamins and minerals. Brussels sprouts contain important phytonutrients that may help with cancer prevention.
I coated the brussels sprouts with avocado oil. This is one of my favorite oils to cook with, since it withstands heat well and tastes amazing. It has many of the same benefits as olive oil.
The butternut squash in the soup is a great source of carotenoids. which are excellent for skin health.
Chicken bone broth is a great source of collagen, for firm and healthy skin. Made properly (the time consuming way!) it’s a great source of minerals as well. I made my own for years, and still do from time to time. But I’m glad that it is now possible to buy high quality bone broth. Kettle & Fire is a great brand that’s made the traditional way.
Ok, here’s what I did. This barely qualifies as a recipe…I mean I really just dumped everything on a baking sheet! But here you go:
happy, healthy and hot chicken and brussels sprouts
one pound of skin-on, bone-in chicken thighs
one and a half pounds of brussels sprouts, washed and cut in half
two tablespoons avocado oil (I like Primal Kitchen)
pink Himalayan salt and freshly ground pepper
Preheat the oven to 400 degrees.
While it’s heating, toss the brussels sprouts with the avocado oil and dump onto a large baking sheet. Lay the chicken thighs on the sheet. If the baking sheet is large enough, there should be plenty of room so that everything can be in a single layer.
Sprinkle with pink Himalayan salt and freshly cracked black pepper. Put in the hot oven. After about 20 minutes, carefully remove the sheet pan from the oven and use a spatula to stir the brussels sprouts.
Return to oven and cook until chicken thighs are done. Mine took about 40 minutes. The best way to make sure poultry is cooked through is with a meat thermometer. The internal temp should be 165 degrees. But lets get real…who really does that?! I usually just stick a fork in it…if the juices run clear it’s good enough for me!
This was totally delicious, especially served with the soup. Wonderful late summer/early fall flavors and soooo easy. Cooking the chicken and brussels sprouts together really gave the sprouts a nice flavor.
So, can this late summer meal help you feel happy, healthy and hot? Absolutely!
You’ll be happy because it was super easy and so delicious. The recipe uses healthy ingredients that support your skin, hair and nails. Eating this way can help you maintain a healthy weight. With that fit body and pretty skin, hair and nails, you will definitely be hot!
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