INGREDIENTS
4 chicken thighs (skin-on, bone-in)
1 pound Brussels sprouts, halved
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup pomegranate seeds
2 tablespoons balsamic vinegar
DIRECTIONS
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, and spread on a baking sheet.
2. Season chicken thighs with salt, pepper, and smoked paprika. Place them on the baking sheet with Brussels sprouts.
3. Roast for 30-35 minutes until the chicken is fully cooked and Brussels sprouts are crispy.
4. Drizzle with balsamic vinegar and sprinkle with pomegranate seeds before serving.
APPROX MACROS
Protein: 30g
Carbohydrates: 20g
Fats: 20g**
Fiber: 6g
Added Sugars: 0g (natural sugars from pomegranate)
**NOTE: Boneless, skinless chicken thighs will have less fat per serving
ENJOY!
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