From the kitchen of Stephanie Knewasser. This recipe
for brussels sprouts, pear & butternut squash
alongside chicken drizzled with a balsamic honey
sauce is based on a recipe from
Publix.
Preheat oven to 425.
Line a baking sheet with foil.

Remove tough root ends from:
1 lb Brussels sprouts
Cut into quarters.
Place in a large microwave safe bowl.
Cover & cook on high for 4 minutes.

Combine:
1 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning

Add to cooked Brussels sprouts:
1 large pear, diced
4 c butternut squash, peeled & diced
2 Tbsp oil
1 tsp of spice mixture
Mix to coat.

Season:
1 lb boneless chicken breasts
with:
remaining salt/ pepper/ Italian seasoning

Place chicken on prepared baking sheet.
Arrange veggies, single layer, around chicken.
Bake @ 425, 25 - 30 minutes or until chicken has
temp of 165.

Combine:
3/4 c balsamic vinegar
5 Tbsp honey

Slice chicken.
Serve over veggies.
Drizzle with balsamic honey sauce.
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Nutrition Facts
Servings: 5

Calories                 404
Total Fat                12.9g        17%
Saturated Fat          2.7g        14%
Cholesterol            81mg        27%
Sodium                574mg        25%
Total Carb             44.3g        16%
Dietary Fiber           6.8g        24%
Total Sugars          25.1g         
Protein                   30.7g
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