Fall Chicken & Vegetable Sheet Pan Meal

• 2 1/2 lbs. chicken breast, diced
• 1/2 C olive oil
• 1/2 C coconut aminos
• 2 tsp sea salt
• 1 tsp dry thyme
• 1/2 tsp black pepper
• 1 tsp rubbed sage
• 1 tsp cumin
• 2 tsp white balsamic vinegar
• 1 small yellow onion, large dice
• 5 garlic cloves, minced
• 1 large sweet potato, 1-inch dice
• 3 C quartered brussels sprouts
• 1/2 C dried cranberries, soaked in hot water for 15 minutes
• 3/4 C pecans, roughly chopped

‍

1. In a medium bowl whisk the olive oil, coconut aminos, 1 teaspoon sea salt, pepper, thyme, sage, and white balsamic vinegar. Toss the diced chicken in the marinade, cover it, and place it in the refrigerator for 24 hours.
2. After 24 hours preheat the oven to 400 degrees.
3. In a large bowl, toss the marinated chicken and any leftover marinade with the onion, garlic, sweet potatoes, brussels sprouts, cumin, 1 teaspoon sea salt, drained cranberries, and pecans.
4. Spread the chicken and vegetable mixture on a parchment-lined sheet pan, in a single layer. You may need two sheet pans, depending on the size you are using.
5. Place in the oven and bake for 40-45 minutes. The chicken should be fully cooked, and the vegetables should be soft when it’s done cooking.