Sheet-Pan Chicken Thighs with Brussels Sprouts & Gnocchi

• porcje: 4 servings
• całkowity czas: 40 minutes

Składniki

4 tablespoons extra-virgin olive oil, divided

2 tablespoons chopped fresh oregano, divided

2 large cloves garlic, minced, divided

½ teaspoon ground pepper, divided

¼ teaspoon salt, divided

1 pound Brussels sprouts, trimmed and quartered

1 (16 ounce) package shelf-stable gnocchi

1 cup sliced red onion

4 boneless, skinless chicken thighs, trimmed

1 cup halved cherry tomatoes

1 tablespoon red-wine vinegar

Wskazówki

Preheat oven to 450 degrees F.

Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Add Brussels sprouts, gnocchi and onion; toss to coat. Spread on a large rimmed baking sheet.

Stir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes.

Remove from the oven and add the tomatoes; stir to combine. Continue roasting until the Brussels sprouts are tender and the chicken is just cooked through, about 10 minutes more. Stir vinegar and the remaining 1 tablespoon oil into the vegetable mixture.

Wartości Odżywcze

• Kalorie: 604 kcal
• Tłuszcz Całkowity: 24 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 154 mg
• Sód: 657 mg
• Węglowodany Całkowite: 61 g
• Błonnik Pokarmowy: 7 g
• Cukry Całkowite: 5 g
• Białko: 39 g