DIRECTIONS

Preheat oven to 425°F. Place chicken on a medium size rimmed sheet pan. Spread olive oil over the top of each and sprinkle with sage, salt, and pepper. Place grapes, squash, onion, and garlic around chicken and pour vinegar over the top. Roast for 30 minutes or until chicken reaches 165°F on a meat thermometer. Garnish with snipped fresh sage.

Ingredients

4 large boneless skinless chicken thighs
1 tablespoon olive oil
1 tablespoon fresh sage (or 1 teaspoon dried sage)
1/2 teaspoon salt
Freshly ground pepper to taste
1 1/2 cups California Grapes
1 cup butternut squash cubes
1/2 cup very coarsely chopped red onion
2 cloves garlic, minced
1/3 cup cider vinegar
Snipped fresh sage (optional)

DIRECTIONS

Preheat oven to 425°F. Place chicken on a medium size rimmed sheet pan. Spread olive oil over the top of each and sprinkle with sage, salt, and pepper. Place grapes, squash, onion, and garlic around chicken and pour vinegar over the top. Roast for 30 minutes or until chicken reaches 165°F on a meat thermometer. Garnish with snipped fresh sage.

Notes

This recipe supports heart and immune health.

This is a gluten-free, dairy-free, and healthy-fats recipe.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 150 Calories; Protein 8 g; Carbohydrate 17 g; Fat 6 g (36% Calories from Fat); Saturated Fat 1 g (6% Calories from Saturated Fat); Cholesterol 40 mg; Sodium 330 mg; Fiber 2 g.