Gluten-Free, Dairy-Free, Serves 8

• 2 pounds boneless, skinless chicken breast, cubed
• 2 cups butternut squash, peeled and diced
• 2 cups brussels sprouts, trimmed and halved
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 tablespoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Directions:

Preheat the oven to 375°F. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet and cook for 5 minutes or until golden brown. Add the onion and garlic to the skillet and cook until the onion is translucent. Add the butternut squash, brussels sprouts, celery, and carrots to the skillet and cook for 5-7 minutes or until slightly softened. Add the chicken broth, thyme, salt, and pepper to the skillet and stir until well combined. Transfer the chicken and vegetable mixture to a large casserole dish. Cover the casserole dish with aluminum foil and bake for 30-35 minutes, or until the vegetables are tender and the chicken is cooked through. Garnish with fresh chopped parsley and serve hot.