Roasted Chicken and Winter Vegetable Salad

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cups Brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and cubed
• 1 medium red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp sea salt
• 0.5 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the cubed chicken, Brussels sprouts, and butternut squash with 2 tablespoons of olive oil, salt, and pepper.