1

Preheat the oven to 425ºF and line two baking sheets with parchment paper.

2

Pat the chicken dry with paper towels and season lightly with ½ tsp salt and pepper.

3

In a medium sized bowl, combine the oil, maple syrup, lime juice and zest, sesame seeds, coriander, chili powder, Aleppo pepper, garlic powder and 1 ½ tsp salt.

4

Place the chicken thighs and squash wedges on one baking sheet and drizzle about ¾ of the oil spice mixture all over, rubbing with your hands to coat everything.

5

Transfer to the oven and bake for 20 minutes.

6

Meanwhile, place the brussels sprouts on a second baking sheet and toss with the remaining oil spice mixture and toss well, coating everything.

7

Reduce the oven temperature to 400ºF.

8

Transfer the brussels sprouts to the oven and bake for 20 to 25 minutes, tossing halfway through, until everything is cooked through.

9

Remove from the oven and divide onto serving plates. Enjoy!

10

Substitutions: No butternut squash: use another type of squash, such as honeynut, or delicata squash (you can leave the skin on). Boneless chicken: use boneless skinless chicken thighs, but reduce the cook time. No Aleppo Pepper: use chili flakes. Ancho Chili Powder: use regular chili powder.