Fall Sheet Pan Chicken and Veggies

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My fall sheet pan chicken and veggies dish is topped with a honey tahini glaze and comes together effortlessly with minimal dishes, making it the perfect weeknight dinner or meal prep friendly lunch. This meal is absolutely delicious and packed in fiber, lean protein and healthy fats for a balanced lunch or dinner you can feel good about!

This is a top view of my fall sheet pan chicken and veggies dish which is topped with a honey tahini glaze and in a bowl.

While you can enjoy this dish year round, it’s particularly great in the fall and winter months when butternut squash, brussels sprouts and apples shine!

If you love this recipe, you will love my other fall dinner ideas including my easy turkey lasagna soup, baked feta spaghetti squash, or my easy and healthy(ish) Mississippi Pot Roast.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
Sheet Pan
Fall
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Food safety

Ingredients

This is a side view close up of my fall sheet pan chicken and veggies dish which is topped with a honey tahini glaze and in a bowl with a gold fork.

Boneless and Skinless Chicken Breast, Diced– Serves as your lean protein source for the meal
Brussels sprouts, Sliced in half– serves as a non starchy vegetable of choice, packed in fiber and micronutrients.
Medium to Large Red Apples of Choice, Sliced or Cubed– adds natural sweetness, fiber and micronutrients to the dish.
Medium Butternut Squash, Peeled, De-seeded and Cubed – Starchy vegetable to add fullness, fiber and micronutrients to the dish.
Avocado Oil– Heart healthy fat used for baking at higher temperatures.
Salt and Black Pepper, To taste
Garlic Powder, To taste
Onion Powder, To Taste
Smoked Paprika, To Taste

For the Dressing/glaze:

Tahini
Honey
Fresh Garlic Clove, Minced
Water
Salt & Pepper, To Taste

See recipe card for quantities.

Instructions

Start by pre-heating your oven to 400 F and set your rack to the middle position.
Prepare your chicken, fruits, and vegetables according to the descriptions above (cubing your chicken, slicing or cubing your apples, halving your brussels sprouts and peeling, deseeding and cubing your butternut squash).
Add your cubed butternut squash, halved brussels sprouts, sliced or cubed apples, and cubed chicken to a extra large (21x 15) sheet pan. Drizzle your chicken and vegetables with avocado oil and add in your seasonings, to taste. Toss until all the seasonings are evenly distributed and your chicken, fruit and vegetables are in an even, single layer.
Bake for 20-23 minutes or until your vegetables are cooked through or fork tender and your chicken has reached an internal temperature of 165 F.
While your sheet pan meal is in the oven, add your tahini, honey, fresh garlic, salt and pepper into a bowl and whisk together to make a glaze. Add in 1-2 tbs of water at a time to thin out your glaze to desired consistency.
Once your sheet pan meal is ready and out of the oven, drizzle on your glaze and serve. If you are meal prepping, you can either add your glaze on immediately or store it in a separate container until you are ready to serve. Store in an air-tight container in the fridge for up to 4 days.

Hint: If you don’t have an XL baking sheet and you aren’t able to get your chicken and vegetables in an even, single layer, use two separate sheet pans.

Substitutions

If you are interested in making this meal prep friendly fall sheet pan chicken and veggies lunch or dinner but you have dietary restrictions, you can make the following substitutions:

Vegetarian – use tofu or tempeh instead of chicken to make this recipe vegetarian.
Vegan – use tofu or tempeh and substitute honey for maple syrup to make this recipe vegan.
Butternut squash– Use regular or sweet potatoes in place of butternut squash as needed or desired.
Chicken- You can also use chicken sausage, or chicken thighs as needed.

This recipe is already gluten-free and dairy-free.

Variations

Spicy – Add a touch of cayenne to the seasoning blend and use hot honey instead of regular honey in the glaze to make this recipe spicy!

Toddler friendly– Cut into bite sized pieces as needed to make this recipe toddler friendly.

This recipe is already kid-friendly.

If you love this recipe, you will also love my chicken apple sausage sheet pan dinner which is made very similarly and which is also great for meal prep!

Equipment

All you need to make this fall harvest sheet pan meal is an XL (21 x15) Sheet Pan.

If you’re in the market for a nice extra large sheet pan, I got mine off amazon and I am obsessed!

If you are meal prepping this one pan dish, these are some of my favorite glass bento box containers.

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Storage

Store leftovers in an air-tight container in the fridge for up to 4 days.

Top Tip

Add fresh herbs such as rosemary, thyme and basil to take this fall harvest dish to the next level.

FAQ

Is this recipe gluten-free?

Yes, this recipe is gluten-free. Always check individual ingredients to make sure there are no added fillers and that the individual brands that are chosen are gluten-free

Is this recipe dairy-free?

Yes, this recipe is dairy-free on it’s own.

Sheet Pan

Looking for other sheet pan recipes like this? Try these:

Fall

Looking for other fall recipes? try these:

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