Name: Sheet-Pan Chicken with Apples and Brussels Sprouts
Total time: 50 min
Yield: 4 servings
Ingredients: 12 oz baby red potatoes, halved (340 g); 12 oz Brussels sprouts, trimmed and halved (340 g); 1 small red onion, cut in wedges (100 g); 2 tbsp olive oil (28 g); ½ tsp salt, divided; 1½ lb boneless skinless chicken breasts, pounded to ¾ in thick (680 g); 1 tsp paprika; 1 tsp dried thyme; 1 tsp garlic powder; ½ tsp ground sage; ½ tsp black pepper; 2 crisp apples, cored and cut in ½-in wedges (about 300 g); 1 tbsp cider vinegar (15 g); Parchment paper

Ingredients

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12 oz baby red potatoes, halved
12 oz Brussels sprouts, trimmed and halved
1 small red onion, cut in wedges
2 tbsp olive oil
½ tsp salt, divided
1½ lb boneless skinless chicken breasts, pounded to ¾ in thick
1 tsp paprika
1 tsp dried thyme
1 tsp garlic powder
½ tsp ground sage
½ tsp black pepper
2 crisp apples, cored and cut in ½-in wedges
1 tbsp cider vinegar
Parchment paper

Method

Nutrition

Estimated

Per plate (a quarter of the pan: 1 chicken breast portion with its vegetables and apple) · serving size 1 of 4

Calories418

Total fat	12.1 g
Saturated fat	2.1 g
Sodium	407 mg
Total carbohydrate	35.3 g
Dietary fiber	7.5 g
Total sugars	11.9 g
Protein	43.5 g

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