Name: Sheet Pan Chicken and Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1 lb boneless, skinless chicken breasts, halved lengthwise; 1/2 lb Brussels sprouts, trimmed and halved; 1/2 lb sweet potatoes, cubed; 1/2 red onion, cut into wedges; 2 Tbsp olive oil; 2 cloves garlic, minced; 1 Tbsp chopped fresh rosemary (or use 1 1/2 tsp dried crushed rosemary; 1/2 tsp ground cinnamon; 1 Granny Smith apple, coarsely chopped

Sheet Pan Chicken and Fall Vegetables

15min Prep, 30min Cook, 45min Total

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Ingredients

1 lb boneless, skinless chicken breasts, halved lengthwise
½ lb Brussels sprouts, trimmed and halved
½ lb sweet potatoes, cubed
½ red onion, cut into wedges
2 Tbsp olive oil
2 cloves garlic, minced
1 Tbsp chopped fresh rosemary (or use 1½ tsp dried crushed rosemary
½ tsp ground cinnamon
1 Granny Smith apple, coarsely chopped

Instructions

Preheat oven to 425°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; place in a large bowl.
Add Brussels sprouts, potatoes, onion, oil, garlic, rosemary, and cinnamon; toss. Spread vegetables in a single layer on a large greased rimmed baking sheet. Arrange chicken over vegetables. Bake 20 minutes or until chicken is done.
Remove chicken from baking sheet; cover and keep warm. Stir apple into vegetable mixture. Bake 10 minutes longer or until vegetables are browned. Serve with chicken.

Sheet Pan Chicken and Fall Vegetables

Ingredients

Instructions

Gluten Free Meal Plan

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