This Fall Harvest Sheet Pan Dinner is a sweet and savory combination of chicken, brussels sprouts, red onion and sweet potato. It's an easy sheet pan dinner that you and your family will love. Paleo, Whole30, gluten free, dairy free.
Sheet pan chicken and roasted harvest vegetables ingredients:
How to Store your Meal Prep:
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Ingredients
- 2.5 lbs chicken thighs trimmed
- 2 large sweet potatoes
- 1 medium red onion
- 1.5 lbs brussels sprouts
- 2 tablespoon lemon, pepper, herb seasoning
- Olive oil (optional)
Instructions
- Preheat the oven to 425 degree F.
- Prep the Brussels Sprouts; bottoms cut and halved
- Rough chop the rest of the veggies so they are about the same size as the Brussels sprouts
- Add all the veggies to a large bowl. Drizzle with olive oil and salt and pepper to taste
- Then add the veggies to a large sheet pan in an even layer
- Trim the fat off of the chicken thighs and drizzle with oil.
- Put the chicken on top of the veggies and sprinkle with your favorite Lemon, Pepper, Herb seasoning
- Roast for 30 minutes, or until vegetables are cooked and chicken thighs reach 165 degrees on an instant read thermometer.
Nutrition
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