Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts (Feeding the Byrds)

  • 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

  1. Preheat the oven to 425F.
  2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  3. Add in chicken breasts and cover them with the rub we've just mixed up. Set aside for at least 2 hours.
  4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
  5. 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.
  6. Bake vegetables in the oven for 15 minutes.
  7. Remove from the oven, toss the veggies, and place chicken on top of them.
  8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
  9. Sprinkle with chopped parsley before serving.

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