Rating: 4.5 stars
26 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This delicious dish is not only nutritious but also beautiful!

Recipe Summary

cook:
27 mins
additional:
1 hr
total:
1 hr 42 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.

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  • 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 Facts

342 calories; protein 43.2g; carbohydrates 19.1g; fat 9.5g; cholesterol 112.9mg; sodium 1114.5mg. Full Nutrition
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