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.
Servings: 4 plates
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Serving: 1 plate (18 oz) | Calories: 471kcal | Carbohydrates: 37g | Protein: 48g | Fat: 16g | Saturated Fat: 2.6g | Polyunsaturated Fat: 10.8g | Cholesterol: 138mg | Sodium: 712mg | Fiber: 8.4g | Sugar: 16g