- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Preheat the oven to 425°F.
Toss the squash, Brussels sprouts, and onion with olive oil on a large sheet pan.
Place the chicken thighs on top of the vegetables and season everything with salt and pepper.
Whisk together the sauce ingredients and brush generously over the chicken, reserving the rest for later.
Bake for 25 to 30 minutes, until the chicken juices run clear and the vegetables are tender. Broil for a few minutes at the end if you'd like the vegetables crispier.
Brush the reserved marinade over the chicken and vegetables before serving.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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