Sheet Pan Chicken and Veggies

Preheat oven to 450°F. 2. Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl. 3. Add 2 Tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg and toss to combine. 4. Spread veggie mixture onto a large baking sheet. 5. Combine remaining olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, ½ teaspoon sea salt, ½ teaspoon pepper and sage in a small bowl. 6. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture. 7. Bake for 30-40 minutes or until both the veggies and chicken are cooked through. 8. Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!