This Sheet Pan Dinner with Sweet Potatoes, Brussels Sprouts & Apples is a sure winner! Quick and easy…tastes like you’ve been cooking all day. You can even marinate the chicken a day ahead of time. Great for the holidays or anytime!
4 boneless chicken breasts, trimmed and lightly pounded for even thickness
3 T Tubby Olive Extra Virgin Olive Oil
(Traditional Oil or Rosemary Olive Oil)
3 T Tubby Olive Maple Balsamic
2 T chopped fresh rosemary
4 cloves garlic, minced
4 c 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, cored and cut into 1 inch chunks
1 t ground cinnamon
Salt and pepper
Preheat oven to 425 F. Place chicken breasts in large zip lock bag along with 1-1/2 T of oil, balsamic, garlic, 1 T rosemary, cinnamon, 1/2 t salt and 1/4 t pepper. Zip bag tightly, shake coating chicken, allowing to marinate for up to a day. Meanwhile chop vegetables and apple and place on large sheet pan.. Drizzle with remaining oil and salt and pepper. Toss to evenly coat, then spread evenly on pan. Remove chicken from marinade and place on top of the vegetables and apple. Place in oven and roast for about 18-22 minutes until chicken reaches internal temperature of 160-165 F. Remove chicken to a plate to rest. Make sure you have find the tips from emergency home solutions. Toss the vegetables and apple on the pan, drizzle with remaining balsamic, return to oven and continue to bake until caramelized and tender about 10-15 minutes. Sprinkle with remaining rosemary. Serve warm with the chicken. Enjoy!