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Photo of Chicken, butternut and Brussels sprouts sheet-pan dinner by WW

Chicken, butternut and Brussels sprouts sheet-pan dinner

0
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
This easy dinner is full of cool-weather vibes with sweet winter squash, earthy sprouts, and sage-scented chicken. Everything gets combined and seasoned on the same pan, and it all cooks for the same amount of time at the same temperature. The seasoning blend on the chicken serves two crucial roles: It flavors the meat and gives it a pleasing color since we don’t sear or brown the chicken first.

Ingredients

Cooking spray

5 spray(s)

Brussels sprouts

1 pound(s), halved

Uncooked butternut squash

1 pound(s), cubed

Red onion

1 medium, cut into wedges

Table salt

1 tsp, divided

Black pepper

1 tsp, divided

Uncooked skinless boneless chicken breast

24 oz, 4 (6-oz) breasts

Ground sage

½ tsp

Paprika

½ tsp

Garlic powder

½ tsp

Instructions

  1. Preheat the oven to 425°F. Coat a sheet pan with cooking spray. On the prepared pan, toss together the Brussels sprouts, butternut squash, and onion; coat the vegetables with cooking spray and sprinkle with ½ tsp each salt and black pepper.
  2. Clear out 4 spaces on the pan for the chicken and nestle the chicken into the spaces. Coat the chicken with cooking spray and sprinkle evenly with the remaining ½ tsp each salt and black pepper, sage, paprika, and garlic powder. Roast until the chicken is cooked through and the vegetables are tender, about 25 minutes.
  3. Serving size: 1 chicken breast and 1 ½ cups vegetables

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