How to Make Autumn Rainbow Sheet Pan Dinner - A Step-by-Step Guide

As the leaves start to turn and the air becomes cooler, nothing quite captures the essence of fall like a colorful and hearty sheet pan dinner. The Autumn Rainbow Sheet Pan Dinner is a celebration of the vibrant and diverse flavors of the season, combining an array of colorful vegetables, savory herbs, and tender protein for a satisfying and nutritious meal. This recipe is not only bursting with flavor, but it also makes for an easy and convenient dinner that can be made in one pan, cutting d...

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Ingredients

  • 3 chicken breasts, halved
  • 1 (12 ounce) bottle garlic rosemary citrus marinade (such as Stonewall Kitchen®
  • ½ pound butternut squash, peeled and chopped
  • ½ pound fresh brussels sprouts, halved
  • ½ pound baby carrots
  • 1 Gala apple - peeled, cored, and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 27 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 42 mins
  • Servings: 6
  • Yield: 6 servings

  • Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
  • Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.
  • Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven's broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.
  • Nutrition

    342 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 113mg
    • Sodium: 1115mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 4g
    • Total Sugars: 11g
    • Protein: 43g
    • Vitamin C: 42mg
    • Calcium: 67mg
    • Iron: 3mg
    • Potassium: 734mg