This sheet pan chicken with sweet potatoes is naturally sweet, flavorful, and full of nutrition. Meal prep–friendly, Whole30 friendly, dairy-free, and gluten-free.
Hello Sheet Pan! Quick to cook and with no hassle washing up – this tasty Chicken with Sweet Potatoes, Apples, and Brussels Sprouts dish is a winner!
If you love an ‘all-in-one’ meal, this is it! Job done!
Caramelized vegetables, sticky and sweet, fresh herbs and chicken, this dish will tick lots of boxes. And don’t forget…
It’s a breeze to cook and clean up after! Boom, dinner done, full taste, great nutrition, and a happy stomach!
Ingredients You’ll Need
Chicken breasts – Large, juicy, and free-range if you can. These will tend to dry out less and provide more nutrition and better texture.
Olive oil – Choose a good quality, peppery variety. You could also use coconut oil or avocado oil.
Garlic – Plump and sweet cloves are delicious – but you could use a garlic powder or pre-prepared minced garlic option here if you wish.
Cinnamon – A touch of this spice can add a background taste that creates a great balance of flavors – you can omit if you wish or add ground ginger instead.
Sea salt – You could use Himalayan Sea Salt but use less; it has a stronger taste.
Black pepper – Freshly ground is best, but you could use the pre-ground version if you would like.
Brussels sprouts – You may want to omit these but don’t! Roasting sprouts with other full-flavored ingredients will turn these into superheroes! Broccoli or cabbage wedges could be used too, though.
Sweet potato – Full of beta-carotene plant chemicals, these potatoes are a far better choice than white potatoes and will give your immune system a boost!
Red onions – You could use white onions here, but the sweetness of the red onions provides the dish some great caramelization!
Apples – Choose whatever variety you like here – but leave the skin on to increase the fiber even more.
Parsley – Fresh parsley goes well with this dish, but you could use a dried variety or add another herb. A little bit of sage or oregano would also work well.
How to Make Sheet Pan Chicken with Sweet Potatoes
Preheat the oven to 425F.
In a bowl, mix 2 tbsp of the olive oil with the garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix together well.
Add the chicken breasts to the bowl and combine thoroughly to ensure they are fully covered in the oil and garlic mix. Set aside the bowl in the fridge for at least 2 hours, or longer if you can.
Tip – You could start this recipe the night before as this will increase the flavor of the chicken breast further.
Make sure you don’t use a metallic bowl for this.
Chop the sweet potato, onion, and apples as described and place them on a baking sheet. Add the Brussel sprouts and mix to combine.
Drizzle the vegetables with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss them together well to coat.
Spread all of the ingredients out evenly on the baking sheet.
Bake the vegetables in the oven for 15 minutes.
Remove the baking sheet and give the vegetables a good toss to turn over.
Remove the chicken from the bowl of oil and garlic and place them on top of the partly cooked vegetables. Drizzle over any leftover marinade.
Cook for another 20-22 minutes until the chicken is fully cooked and vegetables are cooked, a little charred, and caramelized.
Add the fresh parsley before serving.
What Other Veggies Can I Use for a Sheet Pan Chicken?
There are many other ingredients you can use for this Sheet Pan Chicken. Here are some combinations and cooking tips ;
Sliced bell pepper, sweet potatoes, zucchini, and tomatoes – add the tomatoes to the tray when you add the chicken.
Mushrooms, new potatoes, and baby carrots – Start the potatoes and the carrot first, and then add the mushrooms with the chicken.
Broccoli, apple, and sweet potato – cook as per recipe.
Omit the Brussel sprouts and use wedges of savoy cabbage with the apple and sweet potatoes.
Sliced fennel, mushrooms, and butternut squash – cook all together and then add the chicken.
Can I Make Ahead?
Yes! Marinade the chicken the night before and leave it in the fridge. Prepare and chop your vegetables the night before and place them in a separate container the night before too. You may want to cover the apple with a bit of lemon juice if you do this to prevent discoloration. When you are ready to eat, cook as per the instructions.
This dish can also be stored cooked and cooled, for up to 3 days in the fridge, ready to be heated up thoroughly.
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Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts
This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.
- 4 chicken breasts (skinless, boneless)
- 3 tbsp olive oil
- 6 cloves garlic (minced)
- 1 tsp cinnamon
- 1 tsp sea salt
- ½ tsp black pepper
- 4 cups Brussels sprouts (halved)
- 1 large sweet potato (peeled and cut into ½-inch cubes)
- 2 red onions (cut into chunks)
- 2 medium apples (sliced into 1-inch pieces)
- fresh parsley (chopped)
- Preheat the oven to 425F.
- In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
- Add in chicken breasts and cover them with the rub we've just mixed up. Set aside for at least 2 hours.
- Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
- Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
- Bake vegetables in the oven for 15 minutes.
- Remove from the oven, toss the veggies, and place chicken on top of them.
- Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
- Sprinkle with chopped parsley before serving.
Nutrition Information:Yield: 4 plates Serving Size: 1 plate
Amount Per Serving: Calories: 471Total Fat: 16gSaturated Fat: 2.6gTrans Fat: 0gUnsaturated Fat: 10.8gCholesterol: 138mgSodium: 712mgCarbohydrates: 37gNet Carbohydrates: 28.6gFiber: 8.4gSugar: 16gProtein: 48g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.