Photo of Sheet Pan Orange-Thyme Chicken with Carrots and Brussels Sprouts by WW

Sheet Pan Orange-Thyme Chicken with Carrots and Brussels Sprouts

8
3
3
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
35 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Orange(s)

2 medium, 1 sliced & 1 juiced (yielding 3/4 cup of juice)

Balsamic vinegar

2 tbsp(s)

Olive oil

2 Tbsp

Fresh thyme

6 sprig(s), picked

Table salt

1 tbsp(s)

Black pepper

1 pinch

Garlic clove(s)

2 clove(s), medium, minced

Honey

1 tbsp(s)

Ground cumin

½ tsp(s)

Uncooked boneless skinless chicken breast(s)

4 breast(s)

Uncooked carrot(s)

2 large, halved, cut lengthwise

Uncooked Brussels sprouts

1 pound(s), halved

Uncooked red onion(s)

½ medium, sliced

Instructions

  1. In a mixing bowl, combine marinade ingredients. In a smaller bowl or Ziploc bag, marinate chicken breast for 30 minutes with half of the marinade; refrigerate.
  2. Preheat the oven to 400 °F. On a large sheet pan, combine vegetables and coat with marinade. Add marinated chicken breast to pan.
  3. Bake for 30 minutes.
  4. Serving Size: 1 chicken breast, 1/4 of roasted vegetables

Notes

Marinade yields approx. 1 cup