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    Home » Recipes » Main Course

    Fall Sheet Pan Chicken and Veggies

    October 12, 2024 by christina.klapper 9 Comments

    Jump to Recipe Jump to Video Print Recipe

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • FAQ
    • Sheet Pan
    • Fall
    • Jump to: Recipe
    • 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

    1. Start by pre-heating your oven to 400 F and set your rack to the middle position.
    2. 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).
    3. 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.
    4. 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.
    5. 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.
    6. 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.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    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:

    • Trader Joe’s Holiday Hash Bowl
    • Sheet Pan Garlic and Herb Salmon
    • Hawaiian Sheet Pan Chicken
    • Lebanese Kofta Meatballs

    Fall

    Looking for other fall recipes? try these:

    • Cottage Cheese Egg Muffins
    • Gut Nourishing Soup
    • Ground Turkey and Zucchini Meal Prep
    • Easy and Healthy Chili Mac

    Jump to: Recipe

    Fall Sheet Pan Chicken and Veggies

    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Dinner, Lunch, Main Course, Main Dish
    Cuisine American
    Servings 4
    Calories 426 kcal

    Equipment

    • 1 XL Baking Sheet (15×21)

    Ingredients
      

    • 1-1.5 Pounds Boneless and Skinless Chicken Breast Diced
    • 1 Pound Brussels sprouts Sliced in half
    • 1-2 Medium to Large Red Apples of Choice Sliced or Cubed
    • 1 Medium Butternut Squash Peeled, De-seeded and Cubed
    • 1.5 Tablespoons Avocado Oil
    • Salt and Black Pepper To taste
    • Garlic Powder To taste
    • Onion Powder To Taste
    • Smoked Paprika To Taste

    For the Dressing/glaze:

    • 2 Tablespoons Tahini
    • 1 Tablespoon Honey
    • 1 Fresh Garlic Clove Minced
    • 1-2 Tablespoons Water
    • Pinch of Salt and Pepper
    Get Recipe Ingredients

    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.

    Video

    View this post on Instagram

    A post shared by Christina Klapper, RDN | Easy Dinners (@easyeatsdietitian)

    Notes

    Please scroll up for substitutions, variations, storage tips and top tips! 
     
    If you make this recipe, please don’t forget to leave a rating and review!

    Nutrition

    Calories: 426kcalCarbohydrates: 45gProtein: 37gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 91mgSodium: 204mgPotassium: 1714mgFiber: 10gSugar: 16gVitamin A: 20858IUVitamin C: 140mgCalcium: 160mgIron: 4mg
    Keyword Fall Sheet Pan Meal, Sheet Pan chicken and Veggies
    Tried this recipe?Let us know how it was!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Related

    More Main Course

    • Chicken Fattoush Salad
    • Chicken Fajita Tacos
    • Healthy Chicken Alfredo Casserole
    • Chicken Sausage Orzo

    Comments

    1. Cheryl Mayner says

      October 13, 2024 at 2:22 pm

      This looks delicious … what could I use instead of tahini for the dressing?

      Reply
      • christina.klapper says

        October 13, 2024 at 2:23 pm

        Hey Cheryl! You can substitute tahini for Dijon mustard and make a honey Dijon mustard dressing!

        Reply
    2. Frances says

      October 24, 2024 at 11:06 pm

      5 stars
      Delicious, perfect easy Fall meal! Loved the dressing.

      Reply
      • christina.klapper says

        October 24, 2024 at 11:20 pm

        Awe yay!!! So glad you loved it 🥰

        Reply
    3. Maria wilharm says

      October 30, 2024 at 2:54 pm

      I used zucchini instead of the butternut squash – and because we were heading out of town and had a red pepper, I added it too.delicious!!

      Reply
    4. Kate says

      October 31, 2024 at 2:21 pm

      5 stars
      So good! Absolutely loved this fall dish!

      Reply
      • christina.klapper says

        October 31, 2024 at 5:27 pm

        So glad you loved it Kate!!!

        Reply
    5. Susan says

      December 26, 2024 at 8:56 pm

      This looks delicious and I can’t wait to make it. Do you know how long Tahini stays good in the fridge after opening?

      Reply
      • christina.klapper says

        December 27, 2024 at 2:05 am

        I hope you love it Susan! I believe if stored in the fridge, tahini can stay good enough for about a year!

        Reply

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    Hi, I'm Christina! I'm a Registered Dietitian, wife and mom that’s passionate about sharing all the tips, tricks, and recipes to live a healthy and balanced lifestyle. I’m a strong believer that balance is the key to success. It doesn’t need to be difficult, so come join the fun!

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