Description
This Sheet Pan Chicken Dinner is a nutritious, easy-to-make meal that combines savory roasted chicken with sweet potatoes, apples, and Brussels sprouts for a perfectly balanced, one-pan meal. Ideal for Healthy Dinner Recipes, Quick Dinner Ideas, and High-Protein Recipes, this dish is also Whole30, dairy-free, gluten-free, and meal-prep friendly.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil, divided
- 6 cloves garlic, minced
- 1 tsp cinnamon
- 1 tsp sea salt, divided
- 1/2 tsp black pepper, divided
- 4 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 2 red onions, cut into chunks
- 2 medium apples, sliced into 1-inch pieces
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Marinate Chicken: In a bowl, mix 2 tbsp olive oil, garlic, cinnamon, ½ tsp salt, and ¼ tsp black pepper. Rub this mixture over the chicken breasts and let them marinate for at least 2 hours.
- Prep Vegetables: Preheat oven to 425°F (220°C). Chop Brussels sprouts, sweet potato, red onion, and apples. Spread them evenly on a large baking sheet.
- Season Vegetables: Drizzle veggies with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Toss well to coat.
- Roast Veggies: Bake for 15 minutes.
- Add Chicken & Roast Again: Remove the baking sheet, toss the veggies, and place the marinated chicken breasts on top. Return to the oven and roast for 20–22 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are caramelized.
- Serve: Garnish with fresh chopped parsley and serve hot.
Notes
- For extra flavor, squeeze fresh lemon juice over the dish before serving.
- Swap chicken breasts for chicken thighs for a juicier alternative.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 471
- Sugar: 14g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 37 g
- Fiber: 7g
- Protein: 48g
- Cholesterol: 120mg