Name: Autumn Rainbow Sheet Pan Dinner
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Chicken breasts, halved - 3; Garlic rosemary citrus marinade (such as Stonewall Kitchen® - 1 (12 ounce) bottle; Butternut squash, peeled and chopped - ½ pound; Fresh Brussels sprouts, halved - ½ pound; Baby carrots - ½ pound; Gala apple - peeled, cored, and cut into 1/2-inch cubes - 1; Olive oil - 2 tablespoons; Salt and freshly ground black pepper to taste - 2 tablespoons

Ingredients for - Autumn Rainbow Sheet Pan Dinner

1. Chicken breasts, halved 3

2. Garlic rosemary citrus marinade (such as Stonewall Kitchen® 1 (12 ounce) bottle

3. Butternut squash, peeled and chopped ½ pound

4. Fresh Brussels sprouts, halved ½ pound

5. Baby carrots ½ pound

6. Gala apple - peeled, cored, and cut into 1/2-inch cubes 1

7. Olive oil 2 tablespoons

8. Salt and freshly ground black pepper to taste 2 tablespoons

How to cook deliciously - Autumn Rainbow Sheet Pan Dinner

1 . Stage

Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.

2 . Stage

Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.

3 . Stage

Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.

4 . Stage

Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven's broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.