One Pan Baked Chicken with Sweet Potatoes, Brussels Sprouts & Onion

Gotta love one pan meals…..super simple to make and super simple to clean up! This meal is also perfectly balanced with a healthy supply of lean protein, starchy/fibrous carbs, healthy fats and lots of flavor! I like to make a double batch so there are leftovers for lunch.


  • 4 boneless skinless chicken breasts
  • 3 Tbsp avocado oil or evoo
  • 4 cloves garlic (minced)
  • 2 Tbsp rosemary (chopped)
  • himalayan salt/ black pepper
  • 4 cups Brussels sprouts (trimmed & halved)
  • 2 large sweet potatoes (peeled and cut chopped)
  • 1 large yellow onion (chopped)


  • Preheat oven to 425 degrees.
  • Line a large rim baking pan with parchment paper.
  • Place the chicken breasts in a large ziplock bag.
  • Drizzle with 1 1/2 Tbsp of oil, then add in the garlic, 1 Tbsp rosemary and a generous sprinkle of salt and pepper.
  • Zip the bag tightly, and shake and rub the bag to coat the chicken in the oil and spices.
  • Set aside while you chop the vegetables.
  • Once chopped, place the veggies in a large bowl and drizzle with the remaining oil, then sprinkle with  salt and  black pepper.
  • Toss to evenly coat, then spread onto prepared pan.
  • Remove the chicken from the marinade and place on top of the vegetables.
  • Sprinkle with remaining rosemary and more salt and pepper.
  • Place in the oven and roast until the chicken is cooked through and the veggies are golden brown (about 20 to 22 minutes).

*NOTE I doubled the recipe