Chicken Arugula Butternut Squash Salad With Brussels Sprouts Recipes

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AUTUMN RAINBOW SHEET PAN DINNER



Autumn Rainbow Sheet Pan Dinner image

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

3 chicken breasts, halved
1 (12 ounce) bottle garlic rosemary citrus marinade (such as Stonewall Kitchen®
½ pound butternut squash, peeled and chopped
½ pound fresh brussels sprouts, halved
½ pound baby carrots
1 Gala apple - peeled, cored, and cut into 1/2-inch cubes
2 tablespoons olive oil
salt and freshly ground black pepper to taste

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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