Recipe: One Pan Autumn Dinner
One pot meals are the best! Once everything is in the pan, you just have to wait for the timer to go off! It’s that easy!
It's October, and the holidays are just around the corner! With everyone back at school and work, it's nice to have a meal that is easy to throw together and doesn’t have to constantly be watched. That’s why one pot meals are the best! Once everything is in the pan, you just have to wait for the timer to go off! It’s that easy! Give this recipe a try; we know you will fall in love with it.
Ingredients:
5 chicken breasts
4 tbsp Olive oil
1 tbsp each of minced fresh herbs – rosemary, thyme, sage
1 ½ tbsp red wine vinegar
2 shallot bulbs, peeled and sliced about ¼ inch thick
3 cloves Garlic, minced (1 tbsp)
1 lb. Brussels sprouts, sliced into halves
1 large sweet potato, chopped into ¾- inch cubes
2 medium sweet baking apples (Fuji apples) – cored and sliced into half moons
salt and pepper
Directions:
Preheat oven to 450 degrees.
In a gallon size resealable bag, pour in 2 Tbsp olive oil, red wine vinegar, herbs, and garlic. Add chicken to the mixture and season with salt and pepper. Make sure to massage mixture into chicken. You can pre prep this in advance and let the chicken sit in the fridge.
Grab a rimmed baking sheet (18 x 13 inch recommended) add sweet potatoes, apples, brussels sprouts, and shallots. Drizzle with 2 tbsp olive oil, season with salt and pepper then toss to coat.
All items should be in a single layer on the baking sheet.
Roast in preheated oven for 10 minutes then add chicken on top.
Finish roasting until chicken has cooked through (temp 165F) and veggies are tender, about another 20-25 minutes. Serve warm.
Makes 5 servings
1 serving = 316 calories, 12 g fat, 18 g protein, 35g carb, 5g fiber, 267g sodium
Prep time: 20 minutes Cook time: 30 minutes Total Time: 50 minutes
Adapted from: https://www.cookingclassy.com/one-pan-autumn-chicken-dinner/