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Sheetpan Fall Chicken Dinner

October 18, 2019

 

 

Fall’s a busy time, but I’m here to help with this non-recipe recipe. You have only five minutes to run into the market after work to get fixings for dinner, right? Well, a sheet pan dinner is perfect for a weekday meal, so here goes:

 

Walk in the door and heat the oven to 400 degrees.

 

Rip open those boneless chicken breasts and toss them in a bowl with a drizzle of maple syrup, a scoop of dijon mustard a splash of olive oil and salt and pepper.

 

Now toss the Brussels sprouts you have in the fridge with a little oil and salt.

 

I like some cubed butternut squash with this ensemble but you do you if you have a few other veggies kicking about.

 

Lay out the chicken and veggies on a rimmed sheet pan.

 

By the time you’ve done this, your oven will be hot. Stick the sheet in and about 25 minutes later you should have a colorful, healthy and delicious dinner. (Cut into one of your chicken breasts to make sure there’s no pink.)

 

You might even have some for leftovers over rice for lunch. Look at you, you’re eating and you haven’t even opened the mail or told Alexa about your day.

 

Happy Fall, y'all. 

 

***For more easy one-pan dinners, check out my friend Paula's yummy ideas at https://howtomakedinner.com/blog/sheet-pan-chicken-dinners or on her Instagram @howtomakedinner

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