Go Back
This easy healthy cozy chicken and vegetable sheet pan meal is gluten free, dairy free, refined sugar free, paleo, low carb, and clean eating. On a large sheet pan lined with parchment paper is freshly roasted seasonal brussel sprouts, carrots, squash, red onion, and chicken thighs. All coated in a honey mustard sauce and cozy spice blend. Perfectly roasted, slightly charred, and crispy.
Print Recipe
5 from 1 vote

Cozy Chicken and Vegetable Sheet Pan

Course: Main Course
Keyword: dairy free, easy, easy dinner, gluten free, healthy, healthy dinner, healthy meal prep, meal prep, paleo, refined sugar free, sheet pan, vegetable

Ingredients

  • 1 small butternut squash (or any squash)
  • 1 bag brussel sprouts
  • 1 red onion
  • 6-8 large carrots
  • 2 lbs chicken thighs
  • 1 tsp salt
  • few cracks black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 pinch cinnamon

Note: you can use as many vegetables and as much chicken as you'd like!

    Honey mustard sauce

    • 2 tbsp olive oil
    • 2 tbsp balsamic vinegar
    • 2 tbsp stone ground or dijon mustard
    • 1-2 tbsp honey

    Instructions

    • Preheat oven to 425F and line a baking sheet with parchment paper.
    • Wash all vegetables.
    • Peel, remove seeds, and slice squash.
    • Remove any outer leaves from brussel sprouts that are browning. Slice the ends off, then slice into quarters.
    • Peel and slice carrots. Slice the red onion.
    • Arrange the vegetables and chicken thighs on the baking sheet, spreading them out.
    • Make the sauce by mixing together the sauce ingredients. Pour over the vegetables and chicken.
    • Add salt, pepper, rosemary, garlic powder, paprika, and a pinch of cinnamon. Toss everything together so it's coated in both the sauce and the spices.
    • Bake for 30-34 min - tossing the vegetables halfway through so they cook evenly. Option to broil for 3-5 minutes for extra crispiness.
    • Serve and enjoy!