Description
A hearty and wholesome autumn meal featuring tender chicken thighs and a vibrant medley of roasted butternut squash and Brussels sprouts.
Ingredients
Scale
- 3 cups butternut squash, peeled and cubed
- 12 oz Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 9 oz cheese tortellini
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the squash for about 30 minutes, or until fork-tender.
- Toss the Brussels sprouts with olive oil, salt, and pepper; spread on another baking sheet.
- Roast the Brussels for 20-30 minutes, turning halfway through.
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions.
- Season the chicken with smoked paprika, salt, and pepper, then sear in a hot skillet with olive oil until golden brown and cooked through.
- Add butter to the skillet, then sauté garlic until fragrant.
- Combine the tortellini, chicken, roasted vegetables, and fresh thyme in the skillet, adjusting seasoning as needed.
- Serve immediately while hot.
Notes
Rest the chicken after cooking to retain moisture. Store leftovers in airtight containers for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg