Sheet Pan Pecan Crusted Chicken with Fall Harvest Vegetables
This gluten-free sheet pan pecan crusted chicken with fall harvest vegetables recipe is easy, delicious and it's meal prep friendly!
Equipment
- 1 XL (20x15) Baking Sheet
Ingredients
- 1 Medium Butternut squash Peeled & Diced
- 1 Pound Brussels Sprouts Halved
- 2 tablespoons Avocado Oil
- ¾ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
For the Chicken:
- 1 Pound Chicken Tenders
- 2 Large Eggs
- 1 & ¼ Cups Crushed Pecans
- ¾ Cup Almond Flour
- ¾ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
For the Glaze:
- 2 tablespoons Dijon Mustard
- 2 tablespoons Honey
- 2 Large Garlic Cloves Minced
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat your oven to 400 F and set your rack to the middle position.
- Add your diced butternut squash, halved brussels sprouts to an extra large (21x 15) sheet pan. Drizzle your vegetables with avocado oil and add in your seasonings. Toss until all the seasonings are evenly distributed and your vegetables are in an even, single layer.
- Add 2 eggs to a plate with curved edges and whisk. Add your crushed pecans and almond flour to another plate with curved edges. Then add in your seasonings. Mix until your crushed pecans, almond flour, and seasonings are well distributed. Grab your chicken tenders, one by one, add to the egg wash and then into your pecan mixture, press down, flip the tender around and press down again until the pecan mixture fully coats the chicken tenders. Repeat until all of your tenders are coated. Push the vegetables to the edge of the tray and then place your chicken tenders in the center of the pan. Give the tenders a little spray of avocado oil.
- Bake for 20-23 minutes or until your chicken is cooked through and reaches an internal temperature of 165 F and your vegetables are cooked through or fork tender.
- While your sheet pan meal is in the oven, add your dijon mustard, honey, fresh garlic, salt and pepper into a bowl and whisk together to make a glaze.
- 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 5 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
Notes
Substitutions
If you are interested in making this sheet pan pecan crusted chicken with fall harvest vegetables but you have dietary restrictions, you can make the following substitutions:
- Butternut squash-Use sweet potato if you don't have or don't like sweet potatoes.
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- Nuts can pose a choking hazard to toddlers or children under 5. To make this recipe toddler friendly, make sure that your pecans are very finely crushed.
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 5 days.
Top tip
Add fresh herbs such as rosemary, thyme and basil to take this fall harvest dish to the next level.
Nutrition
Calories: 687kcalCarbohydrates: 52gProtein: 38gFat: 41gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.02gCholesterol: 119mgSodium: 1288mgPotassium: 1747mgFiber: 14gSugar: 17gVitamin A: 21407IUVitamin C: 138mgCalcium: 220mgIron: 5mg
Tried this recipe?Let us know how it was!