If you joined us for our Facebook live event, you saw us make this delicious recipe, and maybe you even “cooked along” with us. We want to share it with those who could not attend. This recipe is from our 10 Day Clear Change Renew Detox program with a few changes. As you can see you can take this recipe and make it your own with other healthy and seasonal vegetables. Remember the goal is to provide a nutritious meal that the whole family will enjoy during this unique time of COVID19. The recipe is below and remember to share with us your finished product!

Meal: Sheet Pan Chicken Thighs with oven Roasted Brussels Sprouts and Apples and Mixed Green Salad with Balsamic Vinaigrette

• 6-8 Chicken Thighs, cut each thigh into four pieces
• 2 bags Brussel Sprouts cleaned and cut in half
• 2 small apples, cubed
• 1 medium red onion, sliced
• 2 T olive oil or avocado oil
• 1 T balsamic vinegar
• 1 tsp garlic powder
• 1 tsp Herbs de Provence (optional… available at most grocery stores, link to order on Amazon: https://www.amazon.com/s…/herbes-de-provence/pafzn7zwbnfe3z8)
• Salt and Pepper to taste
• 2 large sheet pans
• Parchment Paper (optional)

Preheat oven to 400 degrees. In a large bowl, toss chicken chunks, Brussel sprouts, red onion, and apple with oil, vinegar, and seasonings. Divide evenly on a sheet pan lined with parchment paper. Roast uncovered for 40-45 minutes stirring occasionally, rotate pans halfway through.

• 5oz bag/container Mixed greens (OR any type of greens you like)
• 2-4 Tbsp. Pumpkin Seeds or Sunflower Seeds (optional)
• 1/4 c Olive oil or Avocado oil
• 2T balsamic vinegar
• 1t Dijon Mustard
• 1/4t sea salt
• 1/4t garlic powder
• Pepper to taste

Mix all ingredients in a jar with lid (except greens and seeds), shake until combined. Top greens with seeds and drizzle desired amount over greens and seeds, and toss together.