This effortless, all-in-one sheet pan dinner captures the very best of autumn with juicy, seasoned chicken breast, caramelized sweet potatoes, crisp apples, and tender brussels sprouts. It delivers a perfectly balanced, high-protein meal with minimal cleanup, making it a dream for busy weeknights and easy reheating!
Full recipe by Erin Clarke here.
Ingredients Needed:
boneless skinless chicken breasts, trimmed and pounded even (4)
garlic, minced (4 cloves)
fresh rosemary, chopped and divided (2 tablespoons)
ground cinnamon (1 teaspoon)
brussels sprouts, trimmed and halved (4 cups)
sweet potato, peeled and cubed (1 large)
red onion, cut into pieces (1 medium)
granny smith apple, peeled, cored, and chopped (1 medium)
Pantry staples: salt, pepper, olive oil
Tips:
keep the sweet potato cubes and brussels sprouts to a similar size so they roast at the exact same rate without burning.
apples soften faster than root vegetables, so cutting them into larger chunks ensures they hold their structure without turning to mush.
to keep the chicken juicy when reheating, sprinkle a few drops of water over the container before microwaving, or toss everything back onto a sheet pan at 350°F for 8 to 10 minutes.