From the kitchen of Stephanie Knewasser
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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