Looks pretty similar to the sheet pan recipe I posted a couple weeks back, but this one has a completely different delicious taste! The only part I clearly did not do was roast diced sweet potato with the brussels. Instead, I opted for just pairing with a baked sweet potato, so I could make sure each meal had enough carbs for my needs. I guess I also used golden delicious apples instead of granny smith, so I'd say that one is up to your preference as well. The recipe below is for 4 servings, so make sure to double, triple, quadruple, etc. the recipe, as needed. If you get into tripling and above, I suggest roasting the brussles and chicken separately to make sure everything gets cooked evenly. This is the kind of recipe that makes your house smell delicious and all of your coworkers ask what that tasty smell is. Not to mention, the meal itself really did turn our tasting amazing. Since I use my trusty Instant Pot so much, these sheet pan recipes have been a great reminder that there are still other easy ways to get meal prep done. This one was a big hit in our house and is definitely worth giving a try! ​
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Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts
Ingredients:

• 4 boneless skinless chicken breasts, — trimmed of excess fat and lightly pounded to a relatively even thickness
• 3 tablespoons extra-virgin olive oil — divided
• 4 cloves garlic — minced
• 2 tablespoons chopped fresh rosemary — divided
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt — divided
• 1/2 teaspoon black pepper — divided
• 4 cups Brussels sprouts — trimmed and halved (quarter if very large), about 1 pound
• 1 large sweet potato — peeled and cut into 1/2-inch cubes
• 1 medium red onion — cut into 3/4-inch pieces
• 1 medium Granny smith apple — peeled, cored, and cut into rough 1-inch pieces (these pieces should be larger than the other vegetables)

Directions:

1. Preheat the oven to 425 degrees F.
2. Place the chicken breasts in a large Ziploc bag. Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
3. Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 1/2 tablespoons olive oil, then sprinkle with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
4. Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.

Original recipe found here

This chicken turned out super flavorful and unlike any pineapple chicken recipe that I've tried before! I ended up tripling most of the ingredients below, with the exception of using 2 tsp cinnamon and just one can of full-fat coconut milk. Check out the note on the coconut cream below, but basically you can just use the thick part from a can of full-fat coconut milk, or dump the whole can in if you want. No need to let that ingredient stop you from giving this one a try. This recipe was extremely hands-off after cutting the pineapple and throwing everything into the Instant Pot. When it was done cooking, there was plenty of extra sauce. I followed the recipe below and added a Tbsp of arrowroot starch mixed with a Tbsp of water, and set the Instant pot to saute mode to help thicken up the sauce some. You can also just put the pot on Saute mode without adding the arrowroot starch, and continuously stir until the sauce reduces. The arrowroot starch just speeds the process up slightly. I also really enjoyed the green onions topped on this meal, so don't skip out on that if you can! With plenty of flavor and sauce, this paired perfectly with plain frozen cauliflower rice, which made for the easiest meal prep. Definitely a recipe that I will be throwing into the meal prep rotation going forward! 
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Instant Pot Pina Colada Chicken
Ingredients:

• 2 pounds chicken thighs
• 1 cup fresh or frozen pineapple chunks
• 1/2 cup full fat coconut cream (see note to make your own)
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 tablespoons coconut aminos
• 1/2 cup chopped green onion (garnish)

Directions:

1. Place all ingredients, except green onions, into Instant Pot. Close lid. Press Poultry button.
2. Pot will automatically set itself for 15 minutes, high pressure.
3. Once cooking has stopped, turn off Instant Pot. Let pressure release naturally for 10 minutes.
4. Carefully open lid and remove from pot and stir.
5. If you’d like to thicken the sauce a bit, simply stir in a tablespoon of arrowroot starch mixed with a tablespoon of water. Then, press the Saute button. Cook until sauce thickens to your liking.
6. Turn off Instant Pot and serve with green onion garnish

Notes:
To make your own coconut cream, simply place a can of full fat coconut milk in the fridge overnight. When ready to use, open can from bottom and drain out coconut water ( you can drink it or discard it). You will be left with pure coconut cream in the can.

Original recipe found here

Love a simple sheet pan recipe, especially one with vegetables! I ended up roasting the brussels and chicken separate from each other since I significantly increased both ingredients. The original recipe link below has a feature that allows you to adjust the serving size to your needs, which is what I utilized. Even after doing that though, I still did not use as much balsamic vinegar and honey as it calls for. I knocked off a half cup of the vinegar and a couple Tbsp of the honey. A little balsamic vinegar goes a long way, in my opinion, and I knew I wouldn't need that much sauce. Anyways, sheet pan recipes are the best because all you usually have to do is throw everything on the pan and put it in the oven. I even bought already shaved brussels for this recipe to make my life even easier. I thought this meal was delicious, light and comforting, and the perfect meal to eat going into Thanksgiving week. This one is definitely my favorite balsamic chicken I have ever tried too! Plus, not many ingredients whatsoever, so there really shouldn't be any reason not to give this one a try. ​

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts
​Ingredients:

• 3-4 boneless skinless chicken breasts
• 1 pound brussels sprouts, cut in half lengthwise
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• 1 cup balsamic vinegar
• 4 tablespoons honey
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 400 degrees. Pound chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat. 
2. Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze.
3. Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking.
4. After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don't burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.

​Original recipe found here