I love a simple one (or two!) pan meal! Sheet pan dinners are part of my weekly rotation. I make a variation of this meal every season! I’m sure you’ve made a sheet pan supper before, they are so simple. Choose a variety of seasonal vegetables we approximately the same cook time. Add them to a pan with your favourite protein, easy and delicious!
For this meal I chose butternut squash, potatoes and brussels sprouts. For the protein I chose chicken breasts, because I wanted this meal to be fast! I made a quick marinade for the chicken to give it lots of flavour. The marinade had soy sauce, garlic, maple syrup, dijon mustard and thyme. It was super yummy and differentiated the flavours of the chicken from the vegetables. For the vegetables, I kept it simple. I love the flavour of vegetables and didn’t want to over power them.
I made this recipe with 4 chicken breast, so to fit all of the vegetables you may need to use two sheet pans. You need the vegetables to be spread out in a single layer to get crispy bits, so make sure not to over crowd the pan! Believe me, you want crispy bits!! So yummy!
Once all of your vegetables and chicken are on the sheet pans, bake for 30 minutes, yep thats it! Easy, healthy, seasonal, delicious and fast! Give this recipe a try! I hope you really enjoy it.
Healthy Fall Sheet Pan Supper
Ingredients
Chicken
- 4 chicken breasts
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 2 tsp dijon mustard
- 2 garlic cloves, crushed
- 1 tsp dried thyme
- salt & pepper, to taste
Vegetables
- 1/2 butternut squash, chopped into 1/2 inch pieces
- 3 white or yukon gold potatoes, chopped into 1/2 inch pieces
- 1/2 pound brussels sprouts, trimmed and cleaned
- olive oil
- 2 tsp dried thyme
- salt and pepper to taste
Instructions
Marinade
- Whisk together olive oil, soy sauce, mustard, garlic, thyme, salt and pepper. Place chicken in a resealable bag or air tight container, pour marinade over chicken. Place in the fridge for a minimum of one hour, or overnight.
Sheet Pan Supper
- Preheat oven to 400 °F.
- Place vegetables in a large bowl, toss with olive oil (about 2-3 tbsp), thyme, salt and pepper.
- Drizzle 1-2 sheet pans with a small amount of olive oil. Arange marinated chicken breast on the pan. Arrange vegetables around chicken breast in a single layer. Bake for 30-35 minutes or until chicken is cooked though and vegetables are tender. Serve and enjoy!
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