From the hectic pace of the holidays to the even more hectic pace of January. Although the holidays were busy, not having to hustle kids from school to sports and activities made meal making a lot easier. Now that we are at a rink or pitch or dance studio most nights, meals have to be simple and healthy and fast.
I am big fan of sheet pan dinners and I have shared one of my main go-tos before. They are quick and can be adapted to whatever you have on hand. This one is colorful, which means it is loaded with antioxidants, not to mention big on fiber and protein!
To make this sheet pan recipe, simply stir the veggies together on the pan, place the chicken on top, then bake. That’s it! The veggies caramelize, and the chicken juices drip down onto the veggies to flavor them further. This is a great meal for a cold winter night when you just want something warm and hearty!
Sheet Pan Chicken with Sweet Potatoes, Brussels Sprouts and Apples
• 4 boneless skinless chicken breasts, lightly pounded to a relatively even thickness
• 3 Tbsp extra-virgin olive oil, divided
• 4 cloves garlic, minced
• 2 Tbsp chopped fresh rosemary, or 1 tbsp dried rosemary, divided
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 lb Brussels sprouts, trimmed and halved
• 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 (you can use any tart tasting apple)
Preheat the oven to 425 degrees F. Place the chicken breasts in a large bowl. In a small bowl, mix 1 1/2 tablespoons olive oil, the garlic, 1 Tbsp fresh rosemary (or 1/2 Tbsp dried rosemary), cinnamon, 1/2 tsp salt and 1/4 tsp black pepper. Pour over the chicken and make sure the chicken is coated. Cover and place in the fridge for up to a day, or while you prep your veggies and apples.
Place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 1/2 Tbsp olive oil, then sprinkle with remaining 1/2 tsp kosher salt and 1/4 tsp 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 chicken.
Photo from here, with thanks.