Roasted Autumn Veggie Bowl with Grilled Chicken

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1.5 cups Brussels sprouts, halved
• 1.5 cups sweet potato, peeled and cubed
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 pounds boneless, skinless chicken breasts
• 1 lemon, zested and juiced
• 2 tablespoons fresh thyme, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the butternut squash, Brussels sprouts, sweet potato, and red onion with the olive oil, salt, and pepper. Spread the vegetables on a large baking sheet and roast for 25-30 minutes, stirring halfway, until tender and lightly browned.

2. 2

   Meanwhile, grill or bake the chicken breasts until cooked through, about 15-20 minutes. Let the chicken rest for 5 minutes, then slice or shred it.