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 is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

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