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Healthy Fall Sheet Pan Supper

Fall vegetables, chicken breasts all baked on a sheet pan!
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 12 hours
Total Time 12 hours 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

Marinade
  1. 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
  1. Preheat oven to 400 °F.
  2. Place vegetables in a large bowl, toss with olive oil (about 2-3 tbsp), thyme, salt and pepper.
  3. 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!