Description
Fall sheet pan dinners are quick and cozy meals that bring the flavors of the season to your table with minimal cleanup.
Ingredients
- 1 lb chicken thighs
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 1 red onion, sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine chicken thighs, Brussels sprouts, sweet potatoes, and red onion.
- Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
- Toss everything together until well coated.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes or until the chicken is cooked through and vegetables are tender.
- Serve warm and enjoy!
Notes
- Feel free to substitute chicken with tofu for a vegetarian option.
- Adjust the vegetables based on seasonal availability.
- This dish can be made ahead and reheated for quick meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American