chicken sheet pan dinner
Source: All Recipes
1. Preheat oven to 425. Whisk together 1 tsp oil, maple syrup, thyme, and 1/4 tsp each salt and pepper.
2. Toss together sweet potatoes and Brussels sprouts in a large bowl with 2 tsp oil and 1/4 each salt and pepper.
3. Line 10x15 pan with foil. Brush chicken with remaining 1 Tbsp oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in center of pan. Arrange veggies around chicken. Roast 15 minutes.
4. Turn chicken over; brush it, sweet potatoes and Brussels sprouts with maple syrup mixture. Roast about 15 minutes more, until potatoes are tender and chicken registers 175. Sprinkle with pecans and cranberries.
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 227 | ||
Calories from Fat: 63 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 91.4mg | 3 % | |
Potassium 866.6mg | 23 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 30.3g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
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