Grilled Chicken Thighs with Roasted Brussels Sprouts and Pomegranate

Written by Philippa Bebbington, MS, RD

INGREDIENTS
4 chicken thighs (skin-on, bone-in)
1 pound Brussels sprouts, halved
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup pomegranate seeds
2 tablespoons balsamic vinegar

DIRECTIONS
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, and spread on a baking sheet.
2. Season chicken thighs with salt, pepper, and smoked paprika. Place them on the baking sheet with Brussels sprouts.
3. Roast for 30-35 minutes until the chicken is fully cooked and Brussels sprouts are crispy.
4. Drizzle with balsamic vinegar and sprinkle with pomegranate seeds before serving.

APPROX MACROS
Protein: 30g
Carbohydrates: 20g
Fats: 20g**
Fiber: 6g
Added Sugars: 0g (natural sugars from pomegranate)

**NOTE: Boneless, skinless chicken thighs will have less fat per serving

Philippa Bebbington, MS, RD

Philippa Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

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