This diabetes-friendly meal for two is both seasonally delicious and healthy
INGREDIENTS
1 tablespoon pure maple syrup
2 teaspoons olive oil
1⁄2 tablespoon snipped fresh thyme
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 pound sweet potatoes, peeled and cut into 1-inch wedges
1⁄2 pound brussels sprouts, trimmed and halved
2 bone-in chicken thighs, skinned
1 1⁄2 tablespoons snipped dried cranberries
1 1⁄2 tablespoons chopped pecans, toasted
DIRECTIONS:
1. Preheat oven to 425 degrees. In a small bowl, combine maple syrup and thyme along with half of the olive oil, salt and pepper.
2. In a large bowl, combine the sweet potatoes and brussels sprouts. Drizzle with the remaining olive oil and toss with remaining salt and pepper.
3. Line a 9×13-inch baking pan with foil. Arrange chicken, meaty sides down in center of pan. Arrange vegetables around chicken. Roast 15 minutes.
4. Turn chicken and vegetables; brush with maple syrup mixture. Roast 15 more minutes or until chicken is at least 175 degrees and vegetables are tender. Serve topped with cranberries
and pecans.
SOURCE: DIABETIC LIVING MAGAZINE
