Sheet Pan Chicken with veggies

11 45 603
Ingredients Minutes Calories
Prep Cook Meals
20 min 25 min 2
Sheet Pan Chicken with veggies
Health Rating
Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts. Easy chicken and vegetable dinner!

Ingredients for 2 meals

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2 2/3 breast Chicken breast, boneless, skinless (trimmed of excess fat and lightly pounded to a relatively even thickness)
2 tbsp Olive oil (extra-virgin; divided)
2 2/3 clove(s) Garlic (minced)
1 1/3 tbsp Rosemary, fresh (chopped fresh; divided)
2/3 tsp Cinnamon (ground)
2/3 tsp Salt (kosher; divided)
1/3 tsp Black pepper (divided)
2 2/3 cup Brussels sprouts (trimmed and halved (quarter if very large), about 1 pound)
2/3 large potato Sweet potato (peeled and cut into 1/2-inch cubes)
2/3 medium Red onion (cut into 3/4-inch pieces)
2/3 medium Apple (Granny smith; peeled; cored; and cut into rough 1-inch pieces (these pieces should be larger than; other vegetables))


  1. Preheat the oven to 425 degrees F.Place the chicken breasts in a large ziptop bag. Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 1/2 tablespoons olive oil, then sprinkle with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer.Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.

Nutrition Facts

Per Portion

Calories 603
Calories from fat 174
Calories from saturated fat 28.8
Total Fat 19.4 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 11.5 g
Cholesterol 177 mg
Sodium 1009 mg
Potassium 1535 mg
Total Carbohydrate 32 g
Dietary Fiber 8.5 g
Sugars 10.9 g
Protein 75 g

Dietary servings

Per Portion

Fruit 0.3
Meat 3.4
Vegetables 2.6

Energy sources

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