• 2 oranges, juiced
  • 2 tbsp honey
  • 2 tsp apple cider vinegar
  • 4 tbsp nutritional yeast, divided
  • 1 tsp black pepper
  • 6 tbsp olive oil, divided
  • 4 chicken thighs
  • 1 lb Brussels sprouts, halved
  • ½ head purple cabbage, sliced into wedges
  • ½ butternut squash, cut into 1/2 inch slices
  • ½ cup walnuts
  • ¼ tsp salt
  • 4 green onions, sliced, for serving
  1. Mix the sauce by combining the orange juice, honey, apple cider vinegar, 2 tablespoons of the nutritional yeast, black pepper, and 4 tablespoons of the olive oil.
  2. Set the chicken in a shallow dish and cover with half of the sauce, saving the other half for later. Marinate for one hour. When ready to cook, preheat the oven to 425°F.
  3. Set the butternut squash, red cabbage, and Brussels sprouts in a bowl. Coat lightly with the remaining 2 tablespoons of olive oil, then drizzle the remaining sauce and toss again to combine.
  4. Shake the excess marinade off the chicken and discard, then arrange the chicken and veggies on a baking tray lined with parchment paper. Roast for about 25-30 minutes, or until the chicken is fully cooked through and the veggies are until golden.
  5. Meanwhile, make the walnut parmesan by pulsing the remaining 2 tablespoons of nutritional yeast with the walnuts and salt in a food processor until crumbly.
  6. Serve your sheet pan chicken and veggies topped with the walnut Parmesan. Garnish with sliced green onions, and serve!