Monday, October 10, 2016

Chicken, Sweet Potato and Brussels Sprouts Sheet Pan Supper

This fast healthy dinner has become our new family favorite. I knew my family was going to like it, but I was even shocked at how much. I made two full sheet pans of vegetables when I cooked it, because I knew they were going to like them, but I barely had enough for two little containers of leftovers. 

The most time consuming part of this dinner was all the veggie chopping - and honestly, if I had to do it myself I would have been there a while. But I recruited some helpers and we had it all done in less than five minutes. 

So round up your veggie chopping helpers, pre-heat your oven and get ready for the best fall dinner of the season - Yeah! I am totally prepared to say that, because it is Just That Good. 


4 boneless, skinless chicken breasts, trimmed of excess fat and lightly pounded to a relatively even thickness
3 tablespoons extra virgin olive oil, divided
4 cloves minced garlic
1/2 tsp each - rosemary, basil, oregano, thyme (or 2 tsp herbs de provence)
1 teaspoon ground cinnamon
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 cups Brussels sprouts, trimmed and halved (quarter if very large), about 1 pound
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 medium red onion, cut into 3/4-inch pieces
1 medium Granny smith apple, peeled, cored and cut into rough 1-inch pieces (these pieces should be larger than the others)


Preheat the oven to 425 degrees F.

Place the chicken breasts in a large, zip top bag. Drizzle with 1 1/2 tablespoon extra virgin olive oil, then add the garlic, 1 tsp of mixed herbs, 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 1/2 tablespoon olive oil, then sprinkle with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and the rest of your herb mixture.

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 160-165 degrees, about 15 minutes. 

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 they are caramelized and tender, about 10-15 additional minutes. 

 Serve warm with the rested chicken.