Sheet Pan Chicken with Apples, Brussels Sprouts, and Sweet Potato Mash

Finally a recipe that is not done in the Instant Pot or slow cooker. Well, at least not the main recipe...I still made the sweet potato mash in the Instant Pot. Anyways, I was super busy this weekend and have an even busier week ahead, so I ordered lunches from Territory Foods and quickly got this meal prepped for my other lunch this week. I have to admit, ordering just one meal from Territory Foods really helps when life gets busy and stressful. I highly recommend having a back-up plan for meals when you simply don't have the time or energy to expend meal prepping. Anyways, this meal got me really excited for all the fall recipes! This one was comforting, delicious, and extremely simple to make. I omitted the sweet potatoes from the original sheet pan recipe below, but made the rest as is. I did end up doubling everything too, so I ended up making that recipe in two batches and got about 8 meals out of it. Side note, I almost always throw my Brussels sprouts in the food processor, which is way more convenient then slicing them individually. I even threw the apple and onion in there too and that saved a lot of time I would have spent on cutting. I also doubled the Super Fast Instant Pot Sweet Potato Mash recipe below and kept that in the Instant Pot for 10 minutes. Instead of adding coconut oil, I just threw the drained sweet potato back into the pot, added a cup of homemade unsweetened applesauce, and used a masher to mash everything together. Easy and quick meal prep day for me and this meal turned out tasting amazing!

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 ziptop 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

Super Fast Instant Pot Sweet Potato Mash
Ingredients:

• 1-2 pounds of sweet potatoes, peeled and cut into 1″ cubes
• 1 cup of water
• 1 to 2 tbsp of coconut oil
• salt and seasonings to taste

Directions:

1. Peel your sweet potatoes and cut them into 1″ cubes.
2. Add sweet potatoes and water to the instant pot. Close pot and set to sealing.
3. Cook on manual, high pressure, for 4 minutes.
4. Immediately quick release the pressure as soon as the 4 minute cooking cycle has completed.
5. Use oven mitts to carefully remove the inner pot from the Instant pot, carrying it to a colander in your sink to drain the potatoes.
6. Quickly wash out the inner pot and dry it with a kitchen towel.
7. Immediately place the clean inner pot back into the instant pot, add the coconut oil and press the sauté button.
8. Once the coconut oil starts to sizzle, add your potatoes back to the pot along with any seasonings you desire. Use a wooden spoon to stir and turn your sweet potatoes, cooking until a desired consistency is reached. This step should only take a few minutes before you are ready to serve your sweet potato mash! Enjoy!

Original recipe found here