Sheet Pan Chicken and Sweet Potatoes


– 1 1/2 lbs. boneless, skinless chicken breasts (about 3 medium-large breasts) – 1 large (16 oz.) sweet potato, peeled and cubed – 1 large (8+ oz.) apple, cubed (Honey crisp or Pink lady are great) – 5 c. Broccoli florets – 1 c. red onion, roughly chopped – 1 tsp. seasoning salt



Apple Cider Glaze: – 3/4 c. apple cider (or apple juice) – 2 Tbsp. honey – 1 Tbsp. Dijon mustard – 1/2 tsp. crush red pepper flakes – 1/2 tsp. salt Chicken rub: – 2 Tbsp. brown sugar or brown sugar substitute (like Swerve) – 2 tsp. chili powder – 1 tsp. garlic powder – 1 tsp. salt – 1/2 tsp. pepper – 1 Tbsp. olive oil


Step 1

Preheat your oven to 400 degrees. On a large sheet pan, add the diced sweet potato, diced apple (no need to peel), broccoli florets and red onion. Set aside.

Step 2

Make the apple cider glaze: in a small bowl, whisk together the apple cider, honey, mustard, red pepper flakes, and salt. (Reserve 2-3 Tbsp to glaze the chicken later.) Pour the remaining glaze over the vegetables on the pan and toss together. Sprinkle with seasoning salt. Bake the potatoes and vegetables for 20 minutes.

Step 3

While the vegetables and potatoes cook, mix together the wet-rub for the chicken. In a small bowl, stir together the brown sugar, chili powder, garlic powder, salt, pepper and olive oil. Coat each chicken breast with the wet rub.

Step 4

Once the potatoes and vegetables have cooked for 20 minutes, remove from the oven. Place the chicken in the center of the pan with the vegetables and potatoes. Pour the remaining apple cider glaze over the top of the chicken. Cook all ingredients for another 20 minutes at 400 degrees.

Step 5

Chicken should be done after 20 minutes. Test with an instant read or meat thermometer - internal temp should be 165 degrees.

Step 6

Remove from oven and let cool for 5-10 minutes before serving.

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