Looking for a simple weeknight meal? Try the Sheet Pan Chicken Harvest Bowl. It’s gluten-free, and dairy-free, and makes for less clean-up.
Is there anything better than a meal cooked on one baking dish leaving very little to clean up? I think not. This dish is such a great delicious hearty meal that is satisfying and comforting. It can also be prepped a day or two in advance and stored in the fridge until ready to cook. If you have extra time to marinate the chicken, even better for flavor.
Here is what you need…
- chicken
- Brussel sprouts
- sweet potatoes
- onions
- quinoa
- dried cranberries
- honey mustard
- thyme
- olive oil
- paprika
- lemon juice
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I hope you give this tasty sheet o\pan recipe a try. Let me know what you think by commenting below.
Sheet Pan Chicken Harvest Bowl
Sheet Pan Chicken Harvest Bowls
Ingredients
- SHEET PAN CHICKEN
- 3 organic chicken breasts cubed
- 1 red onion sliced
- 2 sweet potatoes peeled and diced
- 1 bag of Brussel sprouts halved
- 2 tbsp olive oil
- salt and pepper to taste
- a few sprigs of fresh thyme
- DRESSINGS
- 1/2 cup olive oil
- 2 tbsp honey mustard
- 1/2 tsp paprika
- salt and pepper to taste
- 1/2 lemon juiced
- 1 tbsp fresh minced thyme or dried
- OTHER
- cooked quinoa
- Dried cranberries
Instructions
- Preheat oven to 425°
- In a small bowl, whisk together all the dressing ingredients. Set aside.
- On a baking sheet, add the sweet potatoes, onions, Brussel sprouts, olive oil, salt, and pepper and toss together. Push them off to one side of the baking sheet making sure it’s not overlaping.
- On the other side of the baking dish, add the cubed chicken. Pour half of the honey mustard dressing right on top. Mix and top with fresh thyme.
- If meal preping, top with foil and place in the fridge until you’re ready to cook it. This can be done a day in advanced.
- Once ready to cook, place it in the oven and cook for about 20 minutes.
- In a bowl, add your quinoa, chicken, veggies, dried cranberries, and extra dressing.
- Enjoy.
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