Sheet Pan Chicken and Sweet Potatoes
If you're looking for a heathy and easy chicken sweet potato broccoli recipe you've come to the right place! This super flavorful Sheet Pan Chicken and Sweet Potatoes is roasted with broccoli, apples, red onion and glazed with apple cider! Is your mouth watering yet?
Equipment
- Sheet Pan These USA Stainless steel sheet pans are fantastic for one-pan meals!
- Mixing Bowls This stainless steel mixing bowl set is a fantastic tool for cooking and baking!
Ingredients
- 1 1/2 lbs. chicken breasts skinless, boneless (about 3 medium-large breasts)
- 1 (16 oz.) sweet potato peeled and cubed
- 1 (8 oz.) apple large, cubed (Honey crisp or Pink lady are great)
- 5 cups Broccoli florets
- 1 cup red onion roughly chopped
- 1 teaspoon seasoning salt
Apple Cider Glaze:
Chicken rub:
- 2 Tablespoons brown sugar or brown sugar substitute like Swerve
- 2 teaspoons chili powder
- 1 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon olive oil
Instructions
- 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.
- 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.
- 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.
- 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 30 minutes at 400 degrees.
- Chicken should be done after 30 minutes. Test with an instant read or meat thermometer - internal temp should be 165 degrees.
- Remove from oven and let cool for 5-10 minutes before serving.
Notes
Note about chicken breasts: sizes of chicken breasts vary widely! A thicker breast will take longer to cook, so be sure you are using an instant read meat thermometer to test doneness.
Boneless, skinless thighs can be substituted for the chicken breasts.
Maple syrup can be substituted for the honey.
Sheet Pan: My go-to sheet pan is this USA Pans Stainless Steel Non-Stick Sheet Pan. It's super durable, great for one-pan meals and is made in the USA!
Nutrition
Serving: 1gCalories: 355kcalCarbohydrates: 34gProtein: 40gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 96mgSodium: 1072mgFiber: 6gSugar: 17g
Tried this recipe?Let us know how it was!