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Sheet Pan Chicken with Brussels Sprouts and Apple
15 min prep time
30 min cook time
4servings
How to Make Sheet Pan Chicken with Brussels Sprouts and Apple
This low-fat sheet pan dinner brings together juicy chicken, roasted Brussels sprouts, and sweet apples for a balanced mix of savory and naturally sweet flavors. The simple mustard vinaigrette ties it all together without the need for heavy sauces. With lean protein, fiber, and ingredients with minimal added sugar, it’s a wholesome, diabetes-friendly meal made easy.
15 min prep time
30 min cook time
4servings
about 2 cups per serving
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Step-By-Step Instructions:
-
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
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In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, thyme, garlic powder, salt, and pepper.
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In a large bowl, combine the chicken, Brussels sprouts, apple slices, and red onion. Drizzle with the marinade and toss to coat.
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Spread everything evenly on the baking sheet. Roast for 25–30 minutes, stirring halfway through, until the chicken is cooked through (165°F internal temperature) and Brussels sprouts are tender and golden.
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Serve warm, garnished with a squeeze of lemon.
Nutrition facts
4 Servings
-
Serving Size
about 2 cups per serving
- Amount per serving Calories 210
- % Daily value*
-
Total Fat
7g
9%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 85mg 28%
- Sodium 240mg 10%
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Total Carbohydrate
11g
4%
- Dietary Fiber 3g 11%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 27g
- Potassium 620mg 13%
Ingredients
boneless, skinless chicken breasts (cut into halves or large chunks)
1 lbs
brussels sprouts
2 cup
apple ([like Honeycrisp or Fuji], cored and diced)
1 med
red onion (sliced)
1 small
Extra Virgin Olive Oil
1 tbsp
Dijon Mustard
1 tsp
Apple Cider Vinegar
1 tsp
dried thyme
1/2 tsp
garlic powder
1/2 tsp
salt
1/4 tsp
black pepper
1/4 tsp
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