This is the recipe from my newest article series "Planning Nutritionally for Labor and Delivery Part 1"
When I cook chicken, I prefer pasture raised, and pretty much always cook bone in and skin on. The meat, of course, if full of protein, but the connective tissue surround the bone and the skin itself are nutritional powerhouses full of minerals, b vitamins, and hyaluronic acid.
We obviously love brussels sprouts at our house. I realized after looking at my last recipe, and those in my previous posts, there are quite a few recipes with Brussels.
They not only provide high amounts of nutrition: Vitamin K, Vitamin C, Folate, B6, Potassium, Omega 3's, Iron, Magnesium, Protein, Vitamin A, Calcium and Zinc...
But, also phytonutrients: More glucosinolate (antioxidant - anti-cancer) than any other cruciferous veggie
One Skillet Oregano chicken Thighs with Sweet Potatoes and Brussels Sprouts
Makes 4 -6 servings