A smoky, sweet bowl bowl dinner consisting of juicy BBQ chicken, roasted sweet potatoes, Brussels sprouts, apples and a ranch drizzle. Make everything on one sheet pan for a quick weeknight dinner with easy cleanup!
3cupssweet potatoes2-3 small sweet potatoes, cut into ~ ½ inch cubes
1lbbrussels sproutsquartered
2-3tbspoil
1tspsaltfor veggies
1-2applesdiced
1/2cupRanch dressingfor drizzling
Instructions
Preheat oven to 375℉.
Spray a half sheet pan with oil. Set aside. Mix garlic powder, onion powder, smoked paprika, salt and pepper in a small bowl. Generously season both sides of the halved chicken breasts. Place on prepared sheet pan. Brush with BBQ sauce.
Add the prepped sweet potatoes and Brussels sprouts to the sheet pan. drizzle with oil and sprinkle with salt. Gentle toss veggies with hands to coat them in oil and salt.
Bake for 20 minutes or until veggies are soft and the internal temperature of the chicken reaches 165℉.
Remove from oven. Place portions into bowls. Add diced apples and drizzle with Ranch dressing.