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Recipe · Dinner · Moderate cost

Sheet-Pan Chicken with Sweet Potato and Brussels Sprouts

By CalorTracker Team · Reviewed

A baking sheet of roasted chicken with sweet potato and Brussels sprouts

Quick answer

One serving (1 of 2) has 496 kcal, 47.1 g protein, 41.4 g carbs and 16.2 g fat.

Prep
15 min
Cook
30 min
Rest
5 min
Total
50 min
Makes
2 servings

A hands-off dinner: chop, toss in oil and let the oven do the work. The chicken is weighed raw and the vegetables roast in the same juices.

Ingredients

Weights are for the whole recipe, in the state named for each ingredient (raw, cooked, dry or canned), because that is the weight the nutrition below is calculated from. Each ingredient links to its nutrition facts.

Also needed, not counted: 1 tsp smoked paprika; 1 tsp garlic powder; salt and black pepper.

Method

  1. Heat the oven to 220 °C (425 °F). Toss the sweet potato and Brussels sprouts with two-thirds of the oil, salt and pepper on a large tray. Roast for 10 minutes.
  2. Rub the chicken with the rest of the oil, the paprika, garlic powder, salt and pepper. Push the vegetables aside and add the chicken.
  3. Roast for 18 to 20 minutes, until the chicken reaches 74 °C (165 °F) in the thickest part and the vegetables are browned at the edges.
  4. Rest the chicken for 5 minutes, slice and serve half each.

Notes

  • Pound the thick end of the breasts a little so they cook at the same speed.
  • Use two trays if the vegetables are crowded; they brown better in a single layer.

Nutrition per serving

Calories
496kcal
Protein
47.1g
Carbs
41.4g
Fat
16.2g
Sheet-Pan Chicken with Sweet Potato and Brussels Sprouts: nutrition for 1 of 2 servings
NutrientPer serving
Calories496 kcal
Protein47.1 g
Carbs41.4 g
of which sugars9 g
Fat16.2 g
of which saturated2.6 g
Fiber9.3 g

Calculated from the USDA FoodData Central values of the ingredients above, in the weights listed, divided by 2. The whole recipe is 992 kcal. Salt, pepper, herbs, spices and water are not counted.

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Nutrition is calculated from USDA values for the listed ingredients and changes with brands, ripeness and how you cook. Check ingredient labels if you have an allergy.

Source: USDA FoodData Central, retrieved . How we calculate.