Monday, February 18, 2019

Sheet Pan Chicken with Brussels and Sweet Potatoes

Here's that recipe (finally) that I've been meaning to share! Another positive takeaway from completing a round of Whole30 in January, was renewing my love for simple sheet pan dinners! This meal wasn't Whole 30 because of the addition of honey, but you could easily leave that out and I bet it would still be delicious!
3 boneless skinless chicken breasts - cut into large chunks
2 large sweet potatoes - cut into cubes
Brussels Sprouts - halved
Onions - cut into thick slices ( I used yellow onions because that's what I had, but I bet purple onions would be even better)
EVOO - 1/3 cup
Spicy Mustard - 1 tbsp
Balsamic - 1 tbsp
Honey - 1 tsp
Oregano - 1 tsp
21 Season Salute (from Trader Joe's...but any seasoning blend that you love would be great) - 1 tsp
Salt and Pepper to taste

1. Preheat your oven to 400 degrees.
2. In a large bowl, combine chicken, sweet potatoes, brussels sprouts and onions.
3. Whisk together the EVOO, mustard, balsamic, honey and all the spices and then pour it over the chicken and veggies - mix together to make sure it's all coated.
4. Spread the chicken and veggies out evenly on a large baking sheet.
5. Bake for 20 - 25 really depends on how large you cut your chicken and sweet potatoes.  After 20 minutes I flipped the chicken and veggies, and then put it back in for 5 more minutes. Since I like to eat everything crispy I actually cranked my oven up to 425 for the last bit!

*Remember, this recipe can be Whole30 compliant just by leaving out the honey!


Signature photo 1807776276395000151013_zps29b0d7fd.png

No comments:

Post a Comment

Template designed by Rainy Day