Herb Roasted Chicken with Apples, Sweet Potatoes, and Brussels Sprouts

Happy Hump Day! What that mostly means is that we are half way through the week people! However, it also means is that it’s time to prepare another meal, because unfortunately food doesn’t last that long in your fridge. We also know that you aren’t a basic you-know-what and you need some variety in your life (and so does your palate).

Last night I made sure that I had a light meal right before leaving work so that I wouldn’t be hangry. I went straight to Barre and of course was ready to eat again as soon as I got home. Being a lover of Brussels sprouts and sweet potatoes means that for some reason they are always in my possession (just like avocados).

For this meal, I am combining my favorite fall and winter flavors from apples to Brussels sprouts and adding chicken to the dish as my protein. Also, I added herbs such as rosemary and thyme to help with the flavor and a hint of pecan for a crunch.

Fun fact: I usually make Brussels sprouts and sweet potatoes in the oven at least once a week as a “snack”. I know I’m weird. But hey, they taste good and don’t happen to have some kind of chocolate ingredient in them.

 LETS GET TO IT! Follow Below:

Ingredients:

  • 1 Macintosh Apple (peeled, cored, and cubed)
  • 2 Sweet Potatoes (peeled and cubed)
  • 1/2 lb Brussels Sprouts (halved)
  • 1/2 Red Onion (chopped)
  • 1 lb chicken breasts (2 or 3)
  • 1/8 cup Pecan Chips
  • 2 tbsp. Marsala wine
  • 1 tbsp. Olive Oil
  • Rosemary
  • Thyme
  • Basil
  • Sea Salt
  • Ground Pepper

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Directions:

  1. Preheat oven to 375 degrees Fahrenheit
  2. Prepare all ingredients as noted above.
  3. Place cut sweet potatoes, Brussels sprouts, apples, and onions in a large bowl.
  4. Drizzle olive oil over the fruits and vegetables.
  5. Sprinkle pecans, thyme, basil, rosemary, and sea salt over the mixture.
  6. Pour contents of bowl onto a prepared baking sheet and spread evenly.
  7. Make open areas for the chicken breasts to fit in (you will either have two or three).
  8. Grind salt and pepper on each side of the chicken breasts and place them on the sheet pan. (I like to add extra rosemary and thyme over the top as well!)
  9. Right before roasting, pour the Marsala wine over each chicken breast. This will add a little kick of sweetness and moisture!
  10. Place in oven for about 40 minutes until the chicken is cooked through and all of the vegetables are tender and crisp. (My breasts were thick so I kept them in for 45 minutes).

Depending on your hunger, this could make about two to three servings. For me, I used this as a dinner and also as meal preparation for two lunches. If you choose to do three meals, below is the portion size. I cut the large breast into two pieces to even out the three servings.

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