Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(240g)
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  Rosemary, Fresh(30g)
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  Cinnamon, Ground(5g)
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  1 teaspoon kosher salt (divided)
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  1/2 teaspoon ground black pepper (divided)
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  Brussels Sprouts(960g)
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  Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Yellow Onion
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  Apple, Granny Smith

Instructions

1. 1Pat the chicken breasts dry with paper towels. Place in a large bowl or zip-top bag with 1½ tablespoons olive oil, the fresh garlic (minced), 1 tablespoon fresh rosemary (chopped), ground cinnamon, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss or seal and shake until the chicken is evenly coated. Set aside at room temperature for 15 minutes, or refrigerate up to 1 day ahead.
2. 2While the chicken marinates, chop the Brussels sprouts in half lengthwise, cut the sweet potato flesh into ¾-inch cubes, dice the onion into bite-sized pieces, and cut the Granny Smith apple into ¾-inch chunks.
3. 3Heat 1½ tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, carefully arrange the marinated chicken breasts in a single layer and cook 6–8 minutes on the first side until golden brown. Flip and cook 5–7 minutes on the second side until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and tent with foil to rest.
4. 4In the same skillet, add the Brussels sprouts, sweet potato, onion, and apple. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine and cook over medium-high heat for 8–10 minutes, stirring occasionally, until the vegetables begin to caramelize and the Brussels sprouts are tender with golden edges.
5. 5Return the rested chicken to the skillet, nestling it among the vegetables. Reduce heat to medium and cook 2–3 minutes to warm through and allow flavors to meld.
6. 6Sprinkle the remaining 1 tablespoon fresh rosemary over the chicken and vegetables.
7. 7Divide the chicken and roasted vegetables evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.