Ingredients
Scale
- 1 1/3 lb boneless skinless chicken thighs, uncooked
- 1 tbsp low-calorie oil spray
- 1 tsp dried parsley flakes
- 1/2 tsp dried thyme
- Salt and ground black pepper, to taste
- 1 tbsp salted butter (or olive oil)
- 1 yellow onion, sliced
- 1 1/3 lb butternut squash, peeled and diced
- 1 tsp paprika
- 3 leeks, cleaned, trimmed, and cut into slices
- 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
- 1 cup (8 fl oz) chicken broth (better than bouillon recommended)
- 3 oz (80 g) freshly grated parmesan cheese
- Fresh parsley leaves, chopped (about a handful)
Instructions
- Preheat your oven to 400°F (200°C).
- Spray your sheet pan or baking dish with low-calorie oil spray.
- Place the uncooked chicken thighs on one side of the pan.
- Sprinkle dried parsley flakes, dried thyme, salt, and ground black pepper over the chicken.
- In a bowl, combine sliced onions, diced butternut squash, sliced leeks, paprika, and chopped garlic.
- Drizzle with salted butter or olive oil. Toss well to coat.
- Spread the vegetable mixture around the chicken on the pan.
- Carefully pour chicken broth over the chicken and vegetables.
- Place the pan in preheated oven.
- Bake for about 30 minutes until chicken is cooked through (internal temperature should reach at least 165°F/74°C) and vegetables are tender.
- Remove from oven. Sprinkle freshly grated parmesan cheese on top.
- Return to oven for an additional 5 minutes until cheese is melted.
- Once out of the oven, garnish with fresh chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of bake (about 400g)
- Calories: 440
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 120mg