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Autumn Rainbow Sheet Pan Dinner

Rated as 4.69 out of 5 Stars
2

"This delicious dish is not only nutritious but also beautiful!"
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Ingredients

1 h 42 m servings 342
Original recipe yields 6 servings

Directions

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  1. Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
  2. Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
  3. 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.
  4. 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


Per Serving: 342 calories; 9.5 19.1 43.2 113 1115 Full nutrition

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Reviews

Read all reviews 12
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Perfect Fall Dinner. Made exactly as is. Thanks

I didn't have a garlic rosemary citrus marinade so I made one. Marinading the chicken made it flavorful, tender and juicy. I really liked this meal and it was so easy to put together. Roasted ve...

Yum! I couldn't find the Stonewall Kitchen marinade, but found something similar in flavors. It was very good! I took the chicken out at about 20 mins since they were done early and broiled the ...

Life has been super hectic lately and this simple, nutritious meal was delicious and greatly appreciated. I only have one complaint... at 35 minutes, the chicken is perfectly done but the veggi...

Followed as is and it was delicious! The whole family loved it. I’ll definitely be making this again.

This was excellent. I did not, however, use any marinade on the chicken or vegetables. I tossed the veggies in couple of tablespoons of olive oil added salt and pepper and dumped on the sheet ...

Great meal, and very versatile based on what veggies you have. I made my own marinade with 1/3 cup olive oil, 1/3 cup lemon juice, 1 tsp orange peel, 3 tsp dried rosemary, and some garlic. I b...

The Stonewall marinade is out of this world. I made my sheet pan with potatoes that had been parboiled and they came out perfectly. This a delicious and colorful meal. And so easy! The stonew...

I didn't change anything but used big carrots peeled and cut. Thought this was easy and outstanding! Was skeptical about the marinade being that I'm not a huge fan of rosemary, but it all came...