Ingredients
3chicken breasts,halved
12ozgarlic rosemary citrus marinade,(1 bottle) such as Stonewall Kitchen®
½lbbutternut squash,peeled and chopped
½lbbrussels sprouts,fresh, halved
½lbbaby carrots
1gala apple,peeled, cored, and cut into ½-inch cubes
2tbspolive oil
salt and freshly ground black pepper,to taste
Preparation
Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
Preheat oven to 450 degrees F. Line a sheet pan with heavy-duty aluminum foil.
Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.
Bake in the preheated oven for 25 to 30 minutes until chicken is no longer pink and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F.
Turn on the oven’s broiler. Broil for 2 to 3 minutes until vegetables are lightly browned.
Serve and enjoy.
