Sheet Pan Autumn Chicken and Vegetables

Juicy chicken breasts roasted alongside tender sweet potato cubes and crisp green beans with a rosemary-garlic glaze.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.48/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie
• Low-Carb

Tags

• sheet pan
• roast
• healthy
• comfort food
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 2 sweet potatoes (medium, peeled, diced)
• 12 ounce green beans (trimmed)
• 3 tablespoon olive oil
• 1 tablespoon fresh rosemary (finely chopped)
• 3 clove garlic (minced)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment paper.
2. In a small bowl, whisk together the olive oil, minced garlic, chopped fresh rosemary, kosher salt, and black pepper.
3. Place the diced sweet potatoes on the baking sheet, drizzle with 1 tablespoon of the seasoned oil mixture, toss to coat, and spread into an even layer. Roast for 10 minutes.
4. Remove the baking sheet from the oven. Add the chicken breast pieces and trimmed green beans to the pan, then drizzle with the remaining seasoned oil mixture and toss gently to combine.
5. Return the sheet pan to the oven and roast for 25 minutes, until the sweet potatoes are tender, green beans are lightly blistered, and the chicken registers 165 degrees F on a meat thermometer.

Notes

Reheats cleanly for weekday lunches; splash a teaspoon of water before microwaving to keep the chicken juicy.

Nutrition (per serving)

• Calories: 362
• Protein: 39.7 g
• Carbohydrates: 17.4 g
• Fat: 15 g
• Fiber: 2.9 g
• Sodium: 972 mg
• Saturated Fat: 2.3 g
• Sugar: 3.9 g
• Cholesterol: 120 mg