30min Sheet Pan Ginger-Honey Chicken w/ Sweet Potatoes, Apple, Fennel
Prep Time
10mins
Cook Time
30mins
Total Time
40mins
A simple yet hearty sheet pan dinner with loads of seasonal vegetables and a touch of honey and ginger. Easy clean-up, great for weeknights!
Cuisine:
American
Servings: 4servings
Ingredients
1fennel bulb with feathered stalks
1tablespoonolive oil
1largesweet potato, cut into 1/3” slices and quartered
1mediumred onion, sliced into 1/3” slices and quartered
1large Granny Smith apple
1 1/2lbsboneless, skinless chicken breast
1/2teaspoon ground black pepper
1/2teaspoon sea salt
1teaspoonchinese five spice
3tablespoonsoilve oil*or swap 1/2 cup tota Litehouse Foods Organic Ginger Honey Dressing
3tablespoonsapple cider vineager*or swap 1/2 cup total Litehouse Foods Organic Ginger Honey Dressing
3tablespoonshoney*or swap 1/2 cup total Litehouse Foods Organic Ginger Honey Dressing
1tablespoonfresh grated ginger root* or swap 1/2 cup total Litehouse Foods Organic Ginger Honey Dressing
Instructions
Preheat oven to 425 F degrees.
Cut bulb off fennel stalks and slice bulb, removing core and root. Set aside 2 tablespoons of snipped feathery leaves from stalks to use as garnish.
Drizzle oil on large rimmed baking sheet and fill with cut sweet potato, apple, onion and fennel in single layer (some overlap okay). Sprinkle with salt and pepper.
Add chicken on top of vegetable layer, sprinkle entire pan with five spice.
In small bowl, whisk together "dressing" of olive oil, vinegar, honey and ginger. Drizzle approximately 1 ounce of dressing over top of each chicken piece (alternatively, use 1/2 cup of the store-bought dressing - Organic Ginger with Honey Dressing from Litehouse Foods.
Place in oven on center rack and roast for a total of 30 minutes (up to 40 minutes depending on chicken thickness), drizzling the chicken with juices collected with a baster or large spoon approximately halfway through cooking time.