Healthy Fall Recipes: Cozy Clean Eating Guide
This cozy fall harvest sheet pan dinner is a clean‑eating, one‑pan meal loaded with roasted sweet potatoes, Brussels sprouts, apples, and tender chicken in a simple maple‑Dijon marinade. High in protein, naturally gluten‑free, and perfect for an easy, healthy fall dinner for the whole family.
Equipment
- 1 large rimmed baking sheet
- 1 Large mixing bowl
- Cutting board
- Chef’s knife
- Parchment paper (optional, for easier cleanup)
Ingredients
For the Sheet Pan Dinner
- 1 ½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into 1‑inch pieces
- 1 large sweet potato, peeled and cut into ½‑inch cubes (about 2 cups)
- 2 cups Brussels sprouts, trimmed and halved
- 1 medium red onion, sliced into wedges
- 1 medium crisp apple (e.g., Honeycrisp), cored and sliced
- 2 tbsp olive oil
- 1 tsp salt, or to taste
- ½ tsp black pepper
Maple‑Dijon Marinade
- 2 tbsp olive oil
- 1 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp dried thyme (or rosemary)
- ½ tsp smoked paprika (optional, for a cozy smoky flavor)
Optional Garnishes
- Fresh parsley, chopped
- Extra drizzle of maple syrup or balsamic glaze
Instructions
- Preheat the oven Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, if desired.
- Prep the vegetables and apple Peel and cube the sweet potato, trim and halve the Brussels sprouts, slice the red onion into wedges, and core and slice the apple. Add everything to a large mixing bowl.
- Add the chicken Cut the chicken into bite‑sized, 1‑inch pieces and add to the same bowl with the vegetables and apple.
- Make the maple‑Dijon marinade In a small bowl or jar, whisk together 2 tbsp olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic powder, dried thyme, and smoked paprika until well combined.
- Toss to coat Pour the marinade over the chicken and vegetables. Add 2 tbsp olive oil, salt, and pepper. Toss well until everything is evenly coated.
- Arrange on the sheet pan Spread the chicken, vegetables, and apple in an even layer on the prepared baking sheet, making sure the pieces are not too crowded so they roast instead of steam.
- Roast Roast in the preheated oven for 25–30 minutes, stirring once halfway through, until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and caramelized on the edges.
- Garnish and serve Remove from the oven. Taste and adjust seasoning with extra salt and pepper if needed. Garnish with chopped fresh parsley and a light drizzle of maple syrup or balsamic glaze, if desired. Serve hot on its own or over a bed of greens, quinoa, or brown rice.
Notes
-
Make it vegetarian/vegan:
Replace the chicken with 1 can (15 oz) chickpeas, drained and rinsed, plus 1 block (14 oz) extra‑firm tofu, pressed and cubed. Increase olive oil by 1 tbsp and roast 5–10 minutes less, checking for crisp edges. -
Make it lower carb:
Swap half or all of the sweet potato for cauliflower florets or extra Brussels sprouts. -
Meal prep tip:
This dish keeps well in the fridge for up to 4 days. Store in airtight containers and reheat in the oven or air fryer for best texture. -
Kid‑friendly adaptation:
Cut veggies a bit smaller and go lighter on black pepper and smoked paprika. Serve with a side of ketchup or yogurt‑based dip if that helps kids try the veggies.