I made this meal for our staff annual planning day, and it was a hit! Tanya Oliver, our amazing office manager encouraged me to share it, so here it is!

I often don’t think recipes are ‘share worthy’ because they are just so darn easy. But Tanya’s right- isn’t that we want? Food that tastes amazing, is super easy to make, and is good for us? This simple dinner covers all those bases. 

From my kitchen to yours, 
Happy cooking!
Tanja X

Ingredients
6 chicken thighs, cut into cubes
3 cups Brussel Spouts, washed, ends cut off, and cut in half lengthwise
2 small sweet potatoes, cut into cubes
1 onion, diced
3 carrots, cut into cubes
3 tbsp. olive oil or Ghee (melted)
Unrefined Sea Salt to taste
A few garlic cloves, peeled, or garlic powder to taste- a few sprinkles is good!

Instructions
Heat oven to 400F.
Line a large baking sheet for easier clean up.
Spread veggies and chicken evenly on the pan.
Pour on olive oil or melted ghee. Sprinkle with salt and garlic powder if using.
Use your hands or a spoon to mix the veggies and chicken, making sure that there’s a bit of oil on all the food.
Roast for 45-60 min, stirring every 20 minutes. It’s done when the chicken is cooked and carrots are soft!
ENJOY!
**For some added fat and tastiness, top with avocado or Primal Kitchen Ranch dressing. YUM!
Notes
This is a great make-ahead meal! Prep the night before, keep in the fridge and pop it in the oven for dinner!