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!
Equipment
- 1 XL Baking Sheet (15x21)
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
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.
Notes
Please scroll up for substitutions, variations, storage tips and top tips!
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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
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