Easy, healthy dinners are what it’s all about. AND dinners that work for meal prep. This recipe falls into both categories! I’m going to start sharing recipes on Mondays that are healthy, can easily be made in under an hour, and keep well during the week for leftovers or work lunches. This recipe is so flavorful and it’s fall-inspired, of course. Seasonal cooking is the best!
I’m breaking out the delicata again because I loooove it. I also added sweet potato, brussels, and apple! The apple gets soft and sweet, and reminiscent of chunky applesauce. Sweet and savory combo wins, always.
I also added a tiny bit of cinnamon to the veggies. So good! I love doing this in the fall.
You can use whatever fall veggies you like. Butternut would be great here, red potatoes, broccoli, acorn squash…the sky is the limit.
The other great thing about this is that you don’t have to pre-cook the chicken at all. You just place it on top of the veggies, raw, and leave it alone for 30-40 minutes in the oven!
I’d opt for smaller chicken breasts so that the cooking time is closer to the veggies. If you can only find large ones, Id butterfly them or cut them in half. Or, cut the veggies in larger pieces if the breasts are super big!
Let’s make #mealprepmonday a thing! (Even though it probably already is a thing).
Autumn Sheet Pan Maple Dijon Chicken and Roasted Veggies
- 4 medium boneless, skinless chicken breasts
- 1 delicata squash, cut in half lengthwise, seeded, and cut into 1/2'' slices
- 1 sweet potato, peeled and cut into 1/2'' cubes
- 1/2 of an apple, diced (I used honeycrisp)
- 2 cups brussels sprouts, halved
- 1/4 of a medium red onion, thinly sliced
- 3 tablespoons olive oil, divided
- 1/4 teaspoon cinnamon
- 2 tablespoons pure maple syrup
- 1 tablespoon dijon mustard
- juice of 1 lemon
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 cloves garlic, minced
- salt and pepper
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment or foil. Place delicata squash, sweet potato, apple, brussels, and red onion on pan. Drizzle with two tablespoons of the olive oil, the cinnamon, a few pinches of salt, and freshly cracked pepper. Toss to coat.
- In a small bowl, mix together the maple syrup, dijon, lemon, rosemary, thyme, garlic, remaining tablespoon of olive oil, salt, and pepper. Add chicken and toss to coat.
- Place chicken breasts on top of the veggies and bake for 30-40 minutes, depending on how thick the breasts are. I like to bake mine with a few extra sprigs of rosemary and thyme on the pan for extra flavor!
Total healthy comfort food.
Looks delicious and healthy & I’m so excited because I just bought all of these veggies yesterday. I’ll leave feedback when I try this weekend.
Spices in My DNA
Thanks so much, Tina! Can’t wait to hear what you think!
The Brunette's Tofu
Yummi! Such a great idea. Thanks for sharing! I’m following you *