Name: Autumn Rainbow Sheet Pan Dinner
Prep time: 15 min
Cook time: 27 min
Total time: 102 min
Ingredients: 3 chicken breasts, halved; 1 (12 ounce) bottle garlic rosemary citrus marinade (such as Stonewall Kitchen®; 0.5 pound butternut squash, peeled and chopped; 0.5 pound fresh brussels sprouts, halved; 0.5 pound baby carrots; 1 Gala apple - peeled, cored, and cut into 1/2-inch cubes; 2 tablespoons olive oil; salt and freshly ground black pepper to taste

Cook Time: 27 minutes

Ingredients

3 chicken breasts, halved
1 (12 ounce) bottle garlic rosemary citrus marinade (such as Stonewall Kitchen)
pound butternut squash, peeled and chopped
pound fresh brussels sprouts, halved
pound baby carrots
1 Gala apple - peeled, cored, and cut into -inch cubes
2 tablespoons olive oil
Salt and freshly ground black pepper to taste

Directions

Step 1: Place chicken breast halves in a gallon-size resealable plastic bag and pour the marinade over the chicken. Seal the bag and refrigerate for 1 hour.

Step 2: Preheat the oven to 450F (230C). Line a sheet pan with heavy-duty aluminum foil for easy cleanup.

Step 3: Arrange the butternut squash, brussels sprouts, baby carrots, and apple on the prepared sheet pan. Drizzle the vegetables and fruit with olive oil, then season with salt and pepper to taste.

Step 4: Place the marinated chicken breasts on top of the vegetable-fruit mixture. Drizzle any leftover marinade from the bag over the chicken.

Step 5: Bake in the preheated oven for 25 to 30 minutes, or until the chicken is no longer pink and the juices run clear. To check the chicken's doneness, insert an instant-read thermometer into the center of the chicken it should read 165F (74C).

Step 6: Turn on the oven's broiler and broil for 2 to 3 minutes until the vegetables are lightly browned and caramelized.

Nutrition Facts (per serving)

Calories: 342
Fat: 10g (12% Daily Value)
Saturated Fat: 2g (10% Daily Value)
Cholesterol: 113mg (38% Daily Value)
Sodium: 1115mg (48% Daily Value)
Total Carbohydrates: 19g (7% Daily Value)
Dietary Fiber: 4g (14% Daily Value)
Total Sugars: 11g
Protein: 43g (86% Daily Value)
Vitamin C: 42mg (47% Daily Value)
Calcium: 67mg (5% Daily Value)
Iron: 3mg (14% Daily Value)
Potassium: 734mg (16% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Deborah Evans

10/11/2025 01:10:45 AM

Perfect fall dinner! I followed the recipe exactly as written. Thank you!

Rachel Wright

10/09/2025 09:38:55 AM

Wonderful meal! It's highly adaptable depending on the vegetables you have on hand. I created a marinade using 1/3 cup of olive oil, 1/3 cup of lemon juice, 1 teaspoon of orange peel, 3 teaspoons of dried rosemary, and a bit of garlic. After baking it at 450 degrees for 35 minutes, I broiled the veggies as instructed. The result was absolutely delicious!

Richard Williams

10/11/2025 10:49:36 AM

Life has been incredibly busy recently, and this uncomplicated yet nourishing meal was not only delicious but also a much-needed treat. My only gripe is that after 35 minutes of cooking, the chicken was perfectly done while the vegetables needed a bit more time. For my next attempt (and there will definitely be one because this dish was fantastic), I plan to take out the chicken to rest on the cutting board and continue cooking the veggies for an additional 10 to 15 minutes. I believe the recipe should suggest this adjustment. When prepared correctly, this dish easily deserves a 5-star rating. I paired it with a classic baked potato and a glass of red wine, transforming this simple recipe into a meal fit for any day of the week.

Dorothy Mitchell

10/12/2025 09:59:44 AM

I improvised a garlic rosemary citrus marinade and used it to marinate the chicken. The result was a dish that was bursting with flavor, moist, and tender. I thoroughly enjoyed this meal as it was simple to prepare. Roasted vegetables are a staple in our household, and I also baked some potatoes to accompany the dish. It was the perfect meal for a hectic day.

Mary Young

10/12/2025 03:18:51 AM

I absolutely adored this recipe and followed it closely. My only feedback is that the Stonewall Kitchen marinade turned out a tad too sweet for my taste. I will certainly be making this dish again, particularly if I can get my hands on a less sweet marinade. I also partially microwaved some parsnips and included them on the tray, which ended up being a wonderful addition to the meal.

Helen Nelson

10/12/2025 09:43:41 AM

I prepared this dish for a big gathering and it was incredibly easy to make! I included an extra apple, some kale, and red onion. Baking the chicken resulted in it being much juicier as always! It was a total success!

Alexander Taylor

10/09/2025 07:23:11 PM

Delicious! Couldn't locate the Stonewall Kitchen marinade, but found a similar one with great flavors. The dish turned out really tasty! I removed the chicken at 20 minutes as it cooked faster than expected and quickly broiled the vegetables at 525 degrees for 5-6 minutes until they were nicely browned.

Adam Phillips

10/10/2025 11:55:09 PM

I tried the avocado dressing from Stonewall Kitchen. Although I couldn't really taste it, the chicken and veggies came out delicious.

Adam Roberts

10/10/2025 10:56:09 PM

Delicious! I tried the honey citrus marinade and it was fantastic. You can purchase it at Walmart.

Amy Jones

10/10/2025 11:58:45 AM

Simple to prepare and absolutely delicious! I substituted sweet potatoes for squash based on what I had in my pantry and used a plum sauce instead of citrus marinade. Following the rest of the recipe instructions, I ended up having a second serving because it was so good!