by Phil Knows Food
| INGREDIENTS4 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 |
| DIRECTIONS1. 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 |
