id="wpurp-container-recipe-14893" data-id="14893" data-permalink="https://nutritionbymia.com/recipe/30-minute-fall-harvest-sheet-pan-meal-with-garlic-herb-corn-oil-marinade" data-custom-link="" data-custom-link-behaviour="" data-image="https://nutritionbymia.com/wp-content/uploads/P2650001-scaled.jpg" data-servings-original="4" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
30-Minute Fall Harvest Sheet-Pan Meal with Garlic Herb Corn Oil Marinade
Servings
Prep Time
4
5
minutes
Cook Time
25
minutes
Servings
Prep Time
4
5
minutes
Cook Time
25
minutes
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
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.