Sheet pan chicken and sweet potatoes are just what I need after the week I just had. I had a busy week, followed by a jammed packed weekend. Sheet pan dinners are the perfect cure. The meals are usually quick to prepare and also require a lot less clean up. This is a great perk for times when I am strapped for time, or just in the mood to be lazy!
Calories: 235 Fat: 4G Net Carbs: 13G Protein: 31G
This dish is a sweet and savory combination. The olive oil and cinnamon are amazing on the sweet potatoes!
Juicy chicken…yes please!
Sheet pan dinners are like slow-cooker and Crockpot meals for me. You can pretty much throw all of your ingredients onto a sheet pan and then set it and forget it. There’s also very little mess to clean up with just one pan.
The chicken marinade I use here is very similar to what I use for my grilled chicken. Using the McCormick’s Grill Mates BBQ seasoning gives the chicken a zesty flavor and upgrades it from tasting like basic, oven-baked chicken.
Sheet Pan Chicken and Sweet Potatoes
Quick and easy sheet pan dinner with savory chicken, sweet potatoes with olive oil and cinnamon, and brussels sprouts.
- 20 oz skinless chicken breasts
- 2 medium sweet potatoes sliced into circular pieces
- 2-3 cups brussels sprouts chopped
- 1 tsp olive oil
- 1-2 tsps low-sodium soy sauce
- 1/2 tsp cinnamon
- 1 tsp McCormick's Grill Mates BBQ Seasoning
- McCormick's Grill Mates Montreal Chicken Seasoning, salt, and pepper to taste
Preheat oven to 425 degrees.
Drizzle the soy sauce over the chicken. Season the chicken with the BBQ seasoning, chicken seasoning, salt, and pepper.
Add the chicken in a Ziploc bag and add to the fridge while prepping the veggies.
Add the sliced sweet potatoes to a bowl. Drizzle the potatoes with olive oil. Sprinkle cinnamon throughout.
Add foil to a sheet pan. Spray with cooking spray.
Spread the sweet potatoes and chicken onto the sheet pan. Bake for 15 minutes.
Remove the sheet pan from the oven. Flip the chicken and sweet potatoes to the other side.
Add the brussels sprouts. Season with salt and pepper.
Return the pan to the oven for 10 minutes.
Remove the pan from the oven and allow the food to cool.
Place the chicken on a cutting board horizontally. Slice the chicken into small pieces.