30-Minute Fall Harvest Sheet-Pan Meal with Garlic Herb Corn Oil Marinade

ript type="application/ld+json">{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"30-Minute Fall Harvest Sheet-Pan Meal with Garlic Herb Corn Oil Marinade","author":{"@type":"Person","name":"Mia"},"datePublished":"2019-09-21 15:29:00","image":"https:\/\/nutritionbymia.com\/wp-content\/uploads\/P2650001-scaled.jpg","description":"","recipeYield":"4","prepTime":"PT5M","cookTime":"PT25M","recipeIngredient":["4 4 oz. chicken breasts","2 cups Brussels sprouts, trimmed and halved lengthwise","2 cup butternut squash, cubed","1\/2 large red onion, sliced","1 cup parsnips, peeled and sliced","1\/3 cup Mazola Corn Oil","3 tbsp balsamic vinegar","1 tbsp dried thyme","1 tbsp fresh rosemary, crushed","2 tbsp fresh parsley, chopped","1 tbsp dried oregano","3 cloves garlic, minced","1\/4 tsp salt","1 tsp pepper"],"recipeInstructions":["Preheat oven to 435 F.","Place chopped veggies in a single layer on a nonstick sheet pan and place chicken breasts on top.","Pour marinade mixture on top of all ingredients.","Bake for 25-30 minutes or until veggies are crisp and chicken is cooked to an internal temperature of 165 F."]}

Prep Time

5 minutes

Cook Time

25 minutes

Servings

Ingredients

Sheet-Pan:

4 4 oz. chicken breasts
2 cups Brussels sprouts, trimmed and halved lengthwise
2 cup butternut squash, cubed
1/2 large red onion, sliced
1 cup parsnips, peeled and sliced

Garlic Herb Corn Oil Marinade: