![]() Serve It With: Brown rice, quinoa or cauliflower rice. Divide between plates and enjoy!Īdditional Toppings: Fresh herbs or green onion. Bake for about 24 to 26 minutes, turning the tempeh and stirring the vegetables halfway through. Transfer them to the other side of the baking sheet. Pour about half of the marinade on the vegetables and toss to coat. Transfer the marinated tempeh to one side of the baking sheet, arranging in a single, evenly spaced layer. Preheat the oven to 350✯ (176✬) and line a baking sheet with parchment paper. Meanwhile, add the broccoli, edamame, cauliflower, and bell pepper to a large bowl. Add the tempeh and marinate for at least 20 minutes. Serving Size: One serving is about two chicken thighs and one cup of Brussels sprouts and onion.Ģ servings 398 calories, 35g protein, 32g carbs, 16g fat | Vegan Ingredients:Ĭombine the balsamic vinegar, Dijon mustard, vegetable broth, garlic, oregano, and sea salt in a zipper-lock bag. Leftovers: Refrigerate in an airtight container for up to three days. Place back in the oven for 15 minutes, until the sprouts are charred and the chicken is cooked through. Remove the baking sheet and scatter the Brussels sprouts and onion around the chicken. Meanwhile, in a medium-sized bowl, toss the Brussels sprouts and onion with the remaining oil and season with salt and pepper. Place on a baking sheet and bake for 30 minutes. Use tongs to dip the chicken in the mixture, coating all sides. In a large bowl, whisk together 3/4 of the oil, mustard, honey, and lemon juice. Season the chicken thighs with salt and pepper. 4 servings 460 calories, 21g protein, 13g carbs, 36g fat Ingredients:ģ cups Brussels Sprouts (trimmed and halved)ġ/2 cup Red Onion (large, cut into wedges)
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