I LOVE this dish because it is so simple, you will be eating seasonally, and there is something comforting about the flavors of a harvest dish.
This recipe is straightforward using one sheet, and only includes chicken, vegetables and fruit, so it is Paleo friendly, gluten free and dairy free. The beauty with roasted vegetable blends and sheet pan meals is that you can really personalize it based on your taste buds, fresh vegetables on hand, and the amount of people you are feeding! Some other great seasonal vegetables to incorporate include acorn squash, parsnip, and beets!
Prep Time: 10 Minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
4 boneless chicken breasts
2 large sweet potatoes
1 lb diced butternut squash
1 apple of choice
1 lb bag of brussels sprouts
1 red onion
2 tbsp olive oil
1 tsp Himalayan salt
1 tsp garlic powder
1 tsp onion powder
1 tsp ground pepper
Directions:
1) Preheat oven to 425F
2.) Dice the vegetables and apple into even cubes. Add chicken, then oil, herbs, and spices. Toss and spread onto baking sheet evenly so that there is only one layer.
3.) Roast about 30 minutes, until chicken is thoroughly cooked and veggies have browned.
4.) Enjoy! :)
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