Description
This one-pan fall dinner is packed with roasted sweet potatoes, brussels sprouts, juicy chicken, cranberries, and a maple balsamic glaze—easy, flavorful, and family-friendly!
Ingredients
Dressing:
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
1½ teaspoons minced fresh rosemary
2 cloves garlic, minced
1 lemon, zested and juiced
Salt and pepper, to taste
Sheet Pan:
1 lb boneless skinless chicken breast, sliced into strips
1 large sweet potato, peeled and diced
12 oz Brussels sprouts, stemmed and halved
1 cup fresh cranberries
½ cup whole pecans
¼ cup gorgonzola cheese crumbles
Balsamic Glaze:
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
Instructions
Preheat oven to 425°F (220°C).
In a mixing bowl, whisk together the dressing: olive oil, thyme, rosemary, garlic, lemon zest and juice, salt, and pepper. Divide into two equal portions.
In another small bowl, whisk together the maple syrup and balsamic vinegar to create the glaze.
Toss chicken strips with half of the dressing and place on one half of a rimmed baking sheet in a single layer.
On the other half, place the diced sweet potatoes and halved Brussels sprouts. Toss with the remaining dressing and spread evenly.
Drizzle the entire sheet pan (chicken and veggies) with the maple-balsamic glaze.
Roast for 12 minutes.
Remove from oven, stir the veggies, and sprinkle cranberries and pecans over the vegetables.
Return to oven and roast for another 10 minutes, or until chicken is cooked through and veggies are tender.
Remove from oven and top with gorgonzola cheese crumbles.
Serve warm with wild rice or your favorite grain on the side.
Notes
Substitute gorgonzola with feta or goat cheese if desired.
For a vegetarian twist, swap chicken with chickpeas or tofu.
Add a dash of red pepper flakes for a subtle heat.
Great for meal prep — stores well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, 30 Minute Meal
- Method: Baked, Sheet Pan
- Cuisine: American
