Fall Inspired Sheet Pan Chicken Dinner!
Serving Size: 6-8
6-8 chicken tenders (chopped into bite size pieces)
1 small red or white onion
1 large sweet potato
1 cup brussels sprouts
1 bell pepper (color of choice)
2 medium russet potatoes
1/3 cup olive oil
1/4 cup balsamic vinegar
1/8 cup maple syrup
1/4 cup Dijon mustard
1 tsp granulated garlic powder
1 Tbsp dried rosemary
Salt + Pepper to taste
Preheat oven to 375 degrees.
Line baking sheet with parchment paper and spray with non-stick spray. Set baking sheet aside.
Slice the following: onion, sweet potato, brussels sprouts, bell pepper, and potatoes; then pour into large mixing bowl.
Next, in a small mixing bowl, combine: olive oil, balsamic vinegar, maple syrup, dijon mustard, garlic powder, rosemary, and salt/pepper. Whisk until well blended and pour evenly over potato mixture. Stir mixture with spatula until evenly coated.
Bake potato mixture at 375 for 30 minutes, then remove from oven.
Use spatula to create “space” for chicken, evenly distributing chicken throughout baking sheet, then using spatula to mix sauce and potato mixture amongst chicken.
Bake entire sheet pan for additional 30 minutes or until chicken is done.
We want to see your GORGEOUS creations! After making this dish and for a chance to be featured, snap a pic and upload to social! Then tag us, @blossomingmommyandbaby so we can see! XO!