This easy sheet pan chicken breast recipe is the perfect family friendly fall meal. Roasted brussels sprouts and sweet potatoes join baked chicken and plump juicy cranberries with a maple balsamic drizzle and topped off with toasted pecans and gorgonzola cheese crumbles.
- 3 TBSP olive oil
- 1 TBSP chopped fresh thyme
- 1.5 teaspoons minced fresh rosemary
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- salt and pepper to taste
- 1 lb Boneless, Skinless Chicken Breast, sliced into strips
- 1 large sweet potato, peeled and diced
- 12 oz brussels sprouts, stemmed and halved
- 1 cup fresh cranberries
- 1/2 cup whole pecans
- 1/4 cup garganzola cheese
- 2 TBSP maple syrup
- 2 TBSP balsamic vinegar
Preheat oven to 425F.
In a medium mixing bowl, whisk together the dressing ingredients (olive oil, thyme, rosemary, garlic, lemon zest and juice, and salt and pepper. Divide into two equal portions and set aside.
In a second small bowl, whisk together the maple syrup and balsamic vinegar and set aside.
Drizzle half of the dressing over the chicken strips and toss to coat.
Place the chicken strips in an even layer on one half of a rimmed baking sheet.
On the other half of the rimmed baking sheet, place the sweet potato cubes, and brussels sprouts halves. Toss with the remaining dressing and speed into an even layer.
Drizzle the balsamic vinegar mixture over the entire sheet pan.
Place the baking sheet in the oven and roast for 12 minutes.
Stir the veggies, and sprinkle the cranberries and pecans over the veggies.
Roast an additional 10 minutes.
Remove from oven.
Serve the chicken and roasted veggies with crumbled gorgonzola cheese on top, and serve with wild rice on the side.
Keywords: Sheet Pan Chicken, Fall Dinner Recipe, Roasted Brussels Sprouts, Maple Balsamic Chicken