Sheet pan harvest chicken and vegetables
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Family Food on the Table · by Kathryn Doherty★ 4.3 (4)

Sheet pan harvest chicken and vegetables

NUTRITION · PER SERVING50M COOK
CAL 33%·PRO 100%
CARBS 38G23% OF CAL
10G FIBER11G OTHER17G TOTAL SUGAR
FAT 33G45% OF CAL
7G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-sheet dinner with tender chicken, roasted vegetables, bacon, and warm spices like cinnamon and nutmeg. Easy, satisfying, and loaded with autumn flavors.

mainamericanchickenporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons extra-virgin olive oil (divided)
  • 4 (6 oz.) boneless (skinless chicken breasts)
  • 2 small sweet potatoes (cut into 1/2-inch pieces)
  • 1 lb. Brussels sprouts (trimmed and halved)
  • 1/2 small onion (cut in 1/4-inch slices)
  • 4-5 slices bacon (I use thick cut) (cut in 1/2-inch to 1-inch pieces.)
  • 1 tablespoon fresh thyme (chopped (or substitute 1 teaspoon dried thyme))
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon paprika
  • 1/2 cup walnuts (roughly chopped)
  • 1/3 cup dried cranberries
PREP
15M
SODIUM
1884MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.