Sheet Pan Chicken and Harvest Vegetable Dinner Salad
Four filling bowls of dinner salad packed full of chicken and roasted harvest veggies, with fall-inspired seasonings!
Servings 4
Ingredients
- 1 lb boneless skinless chicken breast cut into short, thicker strips
- 1 sweet potato cut into thick coins, then strips
- 8 oz mushrooms thickly sliced
- ½ of a medium yellow onion sliced
- 8 oz broccoli cut into florets
- 1 can chickpeas garbanzo beans, rinsed and drained
- 3 tablespoon olive oil
- 1 teaspoon seasoned salt
- 1 teaspoon smoked paprika
- ¾ teaspoon sage
- ½ teaspoon garlic powder
- ½ teaspoon cinnamon
- Black pepper to taste
- 2 small Gala apples
- 2 hearts of romaine or substitute greens of choice
Instructions
- Preheat oven to 425 degrees.
- Cut up the chicken, sweet potato, mushrooms, onion, and broccoli. Rinse and drain the chickpeas.
- Arrange the chicken, chickpeas, and vegetables across two rimmed baking sheets. Drizzle the contents of both pans evenly with olive oil, then season them with seasoned salt, smoked paprika, sage, garlic powder, cinnamon, and black pepper.
- Roast the chicken and veggies at 425 degrees for 17-20 minutes, or until chicken is cooked through.
- Remove chicken from the pan to a separate plate. Stir the vegetables and combine them onto a single pan, then return veggies to the oven for another 10-15 minutes, or until sweet potatoes are cooked through and tender.
- While the vegetables are finishing up, chop the lettuce and apples.
- Divide chopped romaine evenly among four large bowls or dinner plates. Top each bowl with chopped apple, chicken, chickpeas, and roasted veggies.
- Serve your fall harvest dinner salads with dressing of choice. (I went with poppy seed ranch for a cooling contrast on ours today.)