Seared Chicken Thighs with Roasted Butternut Squash and Spinach

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 4 cups butternut squash, peeled, seeded, and cubed
• 5 cups baby spinach, washed and roughly chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and black pepper. Spread the squash onto a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.