Autumn Rainbow Sheet Pan Dinner

Chicken breasts, butternut squash, brussels sprouts, carrots, and apple are all roasted in one pan for an easy dinner.

• Preparation Time: 15 mins
• Cooking Time: 27 mins
• Total Time: 42 mins
• Calories: 342 Calories

Ingredients

• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 3 chicken breasts, halved
• 1 (12 ounce) bottle garlic rosemary citrus marinade (such as Stonewall Kitchen®
• 1 Gala apple - peeled, cored, and cut into 1/2-inch cubes
• 0.5 pound baby carrots
• 0.5 pound butternut squash, peeled and chopped
• 0.5 pound fresh brussels sprouts, halved

Recipe Instructions

Step 1

Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.

Step 2

Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.

Step 3

Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.

Step 4

Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven's broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.