ByTiffany McCauley
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This carrots and chicken sheet pan dinner is a simple, easy way to get a healthy dinner on the table!
I know most people will wrinkle their noses at the idea of chicken paired with cinnamon. The thought didn’t appeal to me either at first until I took a leap of faith and gave it a shot. Most folks don’t think of cinnamon as being part of a savory dish until they stop to consider that it is in many savory ethnic recipes. Indian food uses cinnamon a lot, along with curry and other spices. It’s a delicious way to enjoy yet another night of chicken.
This easy clean eating cinnamon carrots and chicken sheet pan dinner can be prepped for the freezer in about 5 minutes and can freeze for up to 4 months. Then, when you’re ready, shut bake and enjoy!
If you would like to see this in action, check out my video here!
Recipe note:If you can’t find packages of vegetables in the same size that I used, just get the closest you can find. A little more or less won’t make a difference in cooking. You can also add more chicken for more people or easily cut the recipe in half for one person if you so choose. That’s the nice thing about sheet pan dinners. They are totally adjustable to your needs.
Need A Good Sheet Pan?
This Nordic Ware Half Sheet is very similar to what I have and use. (I got mine at a local restaurant supply store.)
It’s perfect for this type of recipe!
More Healthy Chicken Recipes
- Slow Cooker Cinnamon Chicken
- Moroccan Apricot Chicken Tenders
Cinnamon Sweet Potatoes And Chicken Sheet Pan Dinner
Roasting times can vary based on the thickness of the chicken breasts as well as oven by oven. Please use a meat thermometer to ensure your food is properly cooked.
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 5 minutes minutes
Servings: 4 servings
Calories: 234kcal
CLICK TO WATCH THIS RECIPE IN ACTION!
Ingredients
- 10 oz. package frozen, sliced carrots
- 10 oz. package frozen, cut sweet potatoes
- 1 lb. frozen chicken breasts (2 breasts)
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground ginger
- 1 tbsp. dried parsley
- oil for cooking
US Customary – Metric
Instructions
Combine all ingredients in a zipper-top, 1 gallon freezer bag (except the oil) and toss to combine.
Store in the freezer for up to 4 months.
When ready to make, preheat oven to 350 F.
Open the bag and pour in some oil (I used 1/3 cup)
Close it up again and toss well to coat.
Pour the contents of the bag out onto a sheet pan with edges.
Bake for 1 hour or until the chicken reaches at least 165 F. on a meat thermometer.
Cool slightly and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.25the recipe | Calories: 234kcal | Carbohydrates: 24g | Protein: 26g | Fat: 3g | Cholesterol: 72mg | Sodium: 237mg | Potassium: 984mg | Fiber: 5g | Sugar: 6g | Vitamin A: 22000IU | Vitamin C: 11.9mg | Calcium: 105mg | Iron: 2mg
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My question is this: do you have to thaw the bag before cooking, or are you cooking it straight from the freezer?
Reply
Brandi J – Straight from the freezer. It’s frozen when I put it on the sheet pan and into the oven.
Reply
Can I use fresh cut carrots, sweet potatoes and non frozen chicken?
Thanks!!Reply
Debby – You can, but you probably won’t need to cook it as long. Enjoy!
Reply
