Autumn Rainbow Sheet Pan Dinner Recipes
AUTUMN RAINBOW SHEET PAN DINNER
This delicious dish is not only nutritious but also beautiful!
Provided by Lindsey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h42m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
- 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.
- 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.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 19.1 g, Cholesterol 112.9 mg, Fat 9.5 g, Fiber 3.8 g, Protein 43.2 g, SaturatedFat 2 g, Sodium 1114.5 mg, Sugar 10.8 g
AUTUMN RAINBOW SHEET PAN DINNER
This delicious dish is not only nutritious but also beautiful!
Provided by Lindsey
Categories Chicken Breasts
Time 1h42m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
- 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.
- 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.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 19.1 g, Cholesterol 112.9 mg, Fat 9.5 g, Fiber 3.8 g, Protein 43.2 g, SaturatedFat 2 g, Sodium 1114.5 mg, Sugar 10.8 g
AUTUMN RAINBOW SHEET PAN DINNER
This delicious dish is not only nutritious but also beautiful!
Provided by Lindsey
Categories Chicken Breasts
Time 1h42m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
- 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.
- 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.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 19.1 g, Cholesterol 112.9 mg, Fat 9.5 g, Fiber 3.8 g, Protein 43.2 g, SaturatedFat 2 g, Sodium 1114.5 mg, Sugar 10.8 g
AUTUMN RAINBOW SHEET PAN DINNER
This delicious dish is not only nutritious but also beautiful!
Provided by Lindsey
Categories Chicken Breasts
Time 1h42m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
- 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.
- 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.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 19.1 g, Cholesterol 112.9 mg, Fat 9.5 g, Fiber 3.8 g, Protein 43.2 g, SaturatedFat 2 g, Sodium 1114.5 mg, Sugar 10.8 g
AUTUMN RAINBOW SHEET PAN DINNER
This delicious dish is not only nutritious but also beautiful!
Provided by Lindsey
Categories Chicken Breasts
Time 1h42m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
- 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.
- 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.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 19.1 g, Cholesterol 112.9 mg, Fat 9.5 g, Fiber 3.8 g, Protein 43.2 g, SaturatedFat 2 g, Sodium 1114.5 mg, Sugar 10.8 g
AUTUMN RAINBOW SHEET PAN DINNER
This delicious dish is not only nutritious but also beautiful!
Provided by Lindsey
Categories Chicken Breasts
Time 1h42m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
- 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.
- 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.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 19.1 g, Cholesterol 112.9 mg, Fat 9.5 g, Fiber 3.8 g, Protein 43.2 g, SaturatedFat 2 g, Sodium 1114.5 mg, Sugar 10.8 g
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