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Photo of Chicken & veggie sheet pan dinner with grapefruit glaze by WW

Chicken & veggie sheet pan dinner with grapefruit glaze

6
Point(s)
Total Time
1 hr 15 min
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
A sweet-savoury marinade featuring fresh grapefruit juice flavours tender chicken breasts during a quick soak; the marinade is then reduced down to a glaze that coats the chicken and veggies. Fresh grapefruit slices adorn the meal and are added toward the end so they keep their vibrant flavour and juicy texture.

Ingredients

Cooking spray

4 spray(s)

Pink grapefruit juice

½ cup(s), from 1 ruby red grapefruit

Olive oil

3 tbsp(s), divided

Low sodium soy sauce

2 tbsp(s)

Honey

1 tbsp(s)

Fresh thyme

2 tsp(s), chopped

Garlic clove(s)

1 clove(s), large, grated

Uncooked boneless skinless chicken breast(s)

24 oz, 4 (6-oz) breasts

Uncooked red potato(es)

8 oz, baby, halved

Uncooked Brussels sprouts

8 oz, halved

Uncooked cauliflower

8 oz, white or orange, cut into florets

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s)

Grapefruit(s)

1 medium, peeled and sliced into half-moons

Instructions

  1. In a medium bowl, whisk together the grapefruit juice, 1 tbsp oil, soy sauce, honey, thyme, and garlic. Place the chicken in a shallow dish or a zip-top plastic bag. Pour the juice mixture over the chicken. Marinate at room temperature for 15 minutes, turning the chicken occasionally.
  2. Meanwhile, preheat the oven to 400°F. Coat a sheet pan with cooking spray.
  3. In a large bowl, combine the potatoes, Brussels sprouts, and cauliflower. Drizzle with the remaining 2 tbsp oil and sprinkle with the salt and black pepper; toss well to coat. Arrange the vegetables on the prepared pan, leaving room for the chicken. Remove the chicken from the marinade, reserving the marinade. Arrange the chicken on the pan; roast until the chicken is done and the vegetables are tender, about 25 minutes.
  4. Meanwhile, pour the reserved marinade into a small saucepan. Bring to a boil over high heat; reduce the heat to medium, and cook until syrupy and reduced to 3 tbsp, 5 to 7 minutes.
  5. Remove the pan from the oven and heat the broiler to high. Brush the glaze over the chicken and gently dot it onto the vegetables. Arrange the grapefruit slices on the pan. Broil until the chicken is lightly browned, about 2 minutes.
  6. Serving size: 1 chicken breast and 1 cup vegetables

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