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Sheet Pan Chicken Harvest Bowl

Sheet Pan Chicken Harvest Bowls

Looking for a simple weeknight meal? Try the Sheet Pan Chicken Harvest Bowl. It's gluten-free, dairy-free, and makes for less clean-up.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4

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.