Harvest Rainbow Sheet-Pan Supper
Harvest Rainbow Sheet-Pan Supper brings tender, citrus-herb marinated chicken together with caramelized butternut squash, Brussels sprouts, and baby carrots, brightened by sweet-tart bites of Gala apple. Each roast-y forkful balances savory, gently sweet, and fresh herbal notes. It’s a cozy weeknight Dinner that also suits casual fall gatherings when you want color and comfort on one pan.
- Prep15 mins
- Cook27 mins
- Serves6
- DifficultyEasy
- 1
Put the chicken breast halves into a gallon-size resealable plastic bag and add the marinade. Refrigerate for 1 hour.
- 2
Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
- 3
Arrange the butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and season with salt and pepper. Set the marinated chicken breasts on top of the vegetable-fruit mixture and drizzle with the leftover marinade from the bag.
- 4
Bake in the preheated oven for 25 to 30 minutes, until the chicken is no longer pink and the juices run clear. An instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C). Turn on the oven's broiler and broil until the vegetables are lightly browned, 2 to 3 minutes.
- Calories 1079.79 kcal High
- Protein 191.48 g Good Source
- Carbs 22.66 g Moderate
- Total Fat 25.56 g High
- Saturated Fat 0.69 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 635.91 mg High
- Sodium 2965.55 mg High
- Fiber 4.01 g Moderate
- Sugar 10.64 g High
- Added Sugar 0.0 g Low Source
- Calcium 37.02 mg Low Source
- Iron 0.83 mg Low Source
- Potassium 425.37 mg Low Source
- Vitamin A 218.55 mcg_rae Good Source
- Vitamin C 39.51 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄