Sheet Pan Chicken with Brussels Sprouts and Apple
This low-fat sheet pan dinner brings together juicy chicken, roasted Brussels sprouts, and sweet apples for a balanced mix of savory and naturally sweet flavors. The simple mustard vinaigrette ties it all together without the need for heavy sauces. With lean protein, fiber, and ingredients with minimal added sugar, it’s a wholesome, diabetes-friendly meal made easy.
Nutrition per serving
Estimated values per serving.
Ingredients
- 1 lbs boneless, skinless chicken breasts (cut into halves or large chunks)
- 2 cup brussels sprouts
- 1 med apple ([like Honeycrisp or Fuji], cored and diced)
- 1 small red onion (sliced)
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Dijon Mustard
- 1 tsp Apple Cider Vinegar
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
- 1
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, thyme, garlic powder, salt, and pepper.
- 3
In a large bowl, combine the chicken, Brussels sprouts, apple slices, and red onion. Drizzle with the marinade and toss to coat.
- 4
Spread everything evenly on the baking sheet. Roast for 25–30 minutes, stirring halfway through, until the chicken is cooked through (165 degrees F internal temperature) and Brussels sprouts are tender and golden.
- 5
Serve warm, garnished with a squeeze of lemon.
Make it fit your blood sugar goals
In the GlucoForager app you can save this recipe, add it to your shopping list, cook it step by step and log your glucose after eating to see how it affects you. Or snap your fridge and get recipes from what you already have.
Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.