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Nutrition By Mia

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

September 21, 2019


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Print Recipe
30-Minute Fall Harvest Sheet-Pan Meal with Garlic Herb Corn Oil Marinade
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:
  • 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
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:
  • 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
Instructions
  1. Preheat oven to 435 F.
  2. Place chopped veggies in a single layer on a nonstick sheet pan and place chicken breasts on top.
  3. Pour marinade mixture on top of all ingredients.
  4. Bake for 25-30 minutes or until veggies are crisp and chicken is cooked to an internal temperature of 165 F.
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