Sheet-Pan Chicken with Apples, Brussels Sprouts and Sweet Potatoes
When life gets busy, a healthy dinner doesn’t need to be complicated. This colorful sheet-pan meal combines lean protein, fiber-rich vegetables and seasonal fall flavors—all cooked together on one pan for easy preparation and cleanup.
Chicken provides the protein needed to support muscle and keep you satisfied, while Brussels sprouts and sweet potatoes contribute fiber, vitamins and antioxidants. Apples add just enough natural sweetness to balance the savory herbs without the need for a sugary sauce.
This is a great recipe to prepare on a Sunday and enjoy for lunch or dinner throughout the week.
Sheet-Pan Chicken with Apples, Brussels Sprouts and Sweet Potatoes
Ingredients:
1½ pounds boneless, skinless, organic chicken breast
1 pound Brussels sprouts, trimmed and halved
1½ pounds sweet potatoes, peeled and cut into 1-inch cubes
2 medium apples, cored and cut into thick slices
2 tablespoons extra-virgin olive oil or avocado oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon dried rosemary
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Fresh parsley or thyme for garnish, optional
Instructions
1. Preheat the oven to 425°F. Line a large, rimmed baking sheet with unbleached parchment paper or lightly coat it with avocado oil.
2. Cut the chicken into evenly sized pieces or thin strips. Keeping the pieces similar in size will help them cook evenly.
3. Place the Brussels sprouts and sweet potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil and season with half of the garlic powder, thyme, paprika, rosemary, salt and pepper.
4. Toss the vegetables until evenly coated and spread them into a single layer. Roast for 15 minutes.
5. While the vegetables cook, combine the remaining tablespoon of olive oil with the apple cider vinegar, Dijon mustard and remaining seasonings. Add the chicken and toss to coat.
6. Remove the baking sheet from the oven. Add the seasoned chicken and sliced apples, spreading everything into an even layer.
7. Return the pan to the oven and roast for another 18 to 22 minutes, stirring once halfway through. The chicken is ready when it reaches an internal temperature of 165°F, and the vegetables should be tender and lightly browned.
8. Garnish with fresh parsley or thyme before serving.
Helpful Tips:
Choose a firm apple variety that will hold its shape while roasting, such as Honeycrisp, Pink Lady or Granny Smith. For more caramelization, arrange the Brussels sprouts with their cut sides touching the pan.
If your baking sheet is crowded, divide the ingredients between two pans. Overcrowding traps steam and prevents the vegetables from roasting properly.
Store leftovers in an airtight glass container in the refrigerator for up to four days. Reheat them in the oven, toaster oven or air fryer for the best texture.
Makes 6 servings
Approximate nutrition per serving:
Calories: 340
Total fat: 8 g
Carbs: 39 g
Fiber: 8 g
Protein: 30 g
This simple fall dinner provides a balanced combination of protein, fiber and quality carbohydrates to help keep you satisfied. It is also naturally gluten-free, dairy-free and easy to adjust for different preferences.
Ready to take the next step toward better health? If you’re looking to lose weight, improve your energy, lower inflammation, or simply create healthier habits that fit your lifestyle, let’s talk. Schedule a complimentary Compatibility Call to learn how my personalized nutrition and fitness coaching can help you reach your goals.
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