This delicious dish is not only nutritious but also beautiful! This rainbow-bright healthy sheet pan chicken and vegetables is here to be this week’s easy dinner winner.
You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.
The healthy lifestyle adage “eat the rainbow” stems from the idea that foods of different colors offer different assortments of important vitamins and nutrients. The wider variety you eat, the more well-rounded your diet will be. It’s an easy-to-follow principle I think of often when I’m planning our meals.
In addition to being good for you, a wide assortment of vegetables offers scrumptious variety, both in flavour and in texture!
Ingredients
- 3 chicken breasts, cut into 1/2-inch cubes
- 1 (350g) bottle garlic, rosemary, citrus marinade
- 250g butternut squash, peeled and chopped
- 250g fresh brussels florets
- 250g carrots
- 150g peas
- 1 apple – peeled, cored, and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
Instructions
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Place chicken breasts in a resealable plastic bag and add marinade. Refrigerate for 1 hour.
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Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
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Place vegetables 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.
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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.
Sheet Pan Chicken and Vegetable Easy Recipe
The beauty of a sheet pan recipe is its flexibility. Open your fridge, think about the ingredients you and your family love, then make this recipe you own.
- If the assortment of vegetables I included in this recipe isn’t your jam, feel free to swap them for similar amounts of vegetables that you prefer.
- If the vegetables you are using are harder like sweet potatoes, be sure to give them a head start so that all of the vegetables finish roasting in the same amount of time.
- You can also change up the kind of chicken you use. I opted for boneless, skinless chicken breasts. If you are a dark meat fan, you can use boneless, skinless thighs instead; simply cut them into similar, bite-size pieces.
