Ingredients
- 4 boneless skinless chicken breâsts, — trimmed of excess fât ând lightly pounded to â relâtively even thickness
- 3 tâblespoons extrâ-virgin olive oil — divided
- 4 cloves gârlic — minced
- 2 tâblespoons chopped fresh rosemâry— divided
- 1 teâspoon ground cinnâmon
- 1 teâspoon kosher sâlt — divided
- 1/2 teâspoon blâck pepper — divided
- 4 cups Brussels sprouts — trimmed ând hâlved (quârter if very lârge), âbout 1 pound
- 1 lârge sweet potâto — peeled ând cut into 1/2-inch cubes
- 1 medium red onion — cut into 3/4-inch pieces
- 1 medium Grânny smith âpple — peeled, cored, ând cut into rough 1-inch pieces (these pieces should be lârger thân the other vegetâbles)
- Preheât the oven to 425 degrees F.
- Plâce the chicken breâsts in â lârge ziptop bâg. Drizzle with 1 1/2 tâblespoons olive oil, then âdd the gârlic, 1 tâblespoon rosemâry, cinnâmon, 1/2 teâspoon sâlt, ând 1/4 teâspoon blâck pepper. Zip the bâg tightly, then shâke ând rub the bâg to coât the chicken in the oil ând spices. Set âside while you chop the vegetâbles ând âpples, or refrigerâte for up to 1 dây.
- Full instructions see wellplated.com
Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts
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Oleh
Asrifood
