Healthy Fall Sheet Pan Supper
Fall vegetables, chicken breasts all baked on a sheet pan!
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!