One Sheet Chicken And Brussels Sprouts Dinner
Spicy chicken thighs and crispy Brussels sprouts ready in half an hour.
Servings 4 servings
Calories 396kcal
Ingredients
Chicken
- 1.5 lbs chicken thighs, boneless/skinless
- 2 tbsp olive oil
Peri Peri Rub
- 1 tsp ground cardamom
- 1.5 tsp paprika
- 1 tsp ground ginger
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp Pink Himalayan Salt
- 1/2 tsp cayenne pepper (add more for more spice)
Brussels Sprouts
- 600 grams brussels sprouts
- 2 tbsp olive oil
- 1 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400 degrees.
- Make the rub: combine all the peri peri seasoning in a small bowl and set aside.
- Place the thighs in a large mixing bowl and coat with olive oil and the rub and coat thoroughly using your hands. Set aside.
- Cut all the brussels sprouts in half and add to a large mixing bowl.
- Coat with olive oil, salt and pepper and toss until thoroughly coated.
- Place the chicken thighs on one half of the the sheet pan (no need to grease or line with parchment paper) making sure they have a little room between them.
- Layer the brussels sprouts on the other half of the sheet and spread out to an even layer.
- Bake for 30 minutes in total. At the 20 minutes mark pull out the sheet pan and flip the brussels sprouts and finish baking.
- Store leftovers in a sealed container in the fridge up to 5 days.
- Enjoy!
Notes
Net Carbs: 8g
Nutrition
Calories: 396kcal | Carbohydrates: 14g | Protein: 38g | Fat: 21g | Fiber: 6g