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This post is a healthy dinner recipe for a one-pan chicken and winter veggie bowl.
When the temperatures drop and winter veggies are in season, it’s time to bring out the ultimate comfort food: hearty, flavorful meals that don’t require a sink full of dishes. This One-Pan Chicken and Winter Veggie Bowl combines tender chicken, caramelized Brussels sprouts, roasted sweet potatoes, and crunchy walnuts, all tossed in a sweet-and-savory maple mustard sauce. Served over fluffy rice, it’s a complete meal that’s perfect for busy weeknights or meal prep days. Whether you’re prepping for the week ahead or serving a wholesome family dinner, this recipe makes it easy to enjoy a cozy and delicious meal with minimal effort.
This post is a healthy dinner recipe for a one-pan chicken and winter veggie bowl.
One-Pan Chicken and Winter Veggie Bowl
Equipment
- 1 half sheet pan 18" x 13"
- Oven preheat to 350°F
- 1 small mixing bowl
- 1 whisk
- 1 cutting board
- 1 chefs knife
Ingredients
- 1 small sweet potato large dice
- 1 lb brussel sprouts halved
- 1 small red onion large dice
- 1/2 cup walnuts chopped
- 4 each chicken breast large dice
- 1/4 cup whole grain mustard
- 1/4 cup maple syrup
- 4 tbsp neutral cooking oil I prefer avocado oil
- kosher salt to taste
- ground black pepper to taste
- 1 1/2 cups cooked basmati rice *optional
Instructions
- Preheat oven to 350℉
- In a mixing bowl, whisk together 1/4 cup maple syrup and 1/4 cup whole grain mustard together.
- Toss 1 small sweet potato, 1 lb brussel sprouts, 1 small red onion, 4 each chicken breast together on sheet pan with 4 tbsp neutral cooking oil, kosher salt, ground black pepper. Pour maple mustard sauce over the top of everything on the sheet pan and toss together to coat evenly with sauce.
- Roast in oven for 15 minutes. Increase oven heat to 400℉, sprinkle the walnuts on top of the veggie and chicken mixture and roast for 10 more minutes. Serve in a bowl or on top of 1 1/2 cups cooked basmati rice.
This post is a recipe for a one-pan chicken and winter veggie bowl.
WHY YOU’LL LOVE THIS HEALTHY DINNER RECIPE?
Forget about scrubbing pots and pans—this recipe is all about ease and convenience. Everything roasts together in one pan, saving time and effort.
Packed with the rich, nutty flavors of Brussels sprouts, the sweetness of roasted sweet potatoes, and the crunch of walnuts, this dish celebrates the best of winter produce. The maple mustard sauce ties the dish together, creating a sweet, tangy, and savory medley that elevates every bite.
You can easily swap ingredients to suit your preferences or dietary needs, making it a versatile addition to your recipe collection. When the weather gets warmer, try broccolini, corn and summer squash!
INGREDIENT HIGHLIGHTS
The protein anchor of this dish, chicken thighs or breasts work beautifully. They roast to juicy perfection, soaking up the flavors of the maple mustard sauce. In a pinch, I’ve also used chicken sausage! Roasted until crispy and golden, these brussels add a nutty, slightly sweet flavor that complements the other ingredients. Red onion adds a mild sweetness and depth of flavor as it roasts. The natural sweetness of sweet potatoes balances the tangy mustard, creating a rich, caramelized texture in the oven.
Roasted alongside the veggies, walnuts bring crunch and a hint of nuttiness to each bite. The heart of the dish is the maple mustard sauce, which blends the sweetness of maple syrup with the tanginess of Dijon mustard, creating a delicious glaze that ties everything together.
COOKING TIPS FOR SUCCESS
Spread the ingredients out evenly on the sheet pan. Overcrowding can cause them to steam instead of roast, so make sure there’s enough space for everything to caramelize. Increasing the temperature to 400℉ midway through cooking ensures that the veggies caramelize evenly. If Brussels sprouts or sweet potatoes aren’t your thing, try substituting them with carrots, parsnips, or butternut squash.
Bone-in, skin-on chicken pieces will stay juicier during roasting, but boneless, skinless works well for a quicker cook time. Toasting the walnuts on the sheet pan brings out their natural oils and enhances their flavor, so make sure to add them halfway through roasting to avoid burning. To save time, chop the veggies and mix the sauce in advance to have them when you’re ready to cook.
SERVING SUGGESTIONS
While rice is a classic choice, this dish is just as delicious served over quinoa, farro, or even mashed potatoes for a comforting twist. A crisp green salad with a light vinaigrette balances the richness of the roasted veggies and chicken. For extra indulgence, pair this meal with a slice of warm, crusty bread to soak up the maple mustard sauce. Divide the dish into individual portions for a week’s worth of lunches. Just reheat and serve!
Let me know how you customize your chicken and winter veggie bowl, or tag me on Instagram to share your creation! Or browse my collection of more healthy dinner recipes.
This post is a recipe for a one-pan chicken and winter veggie bowl.
This blog post showcases the One-Pan Chicken and Winter Veggie Bowl, a simple, hearty dish featuring roasted chicken, Brussels sprouts, sweet potatoes, and walnuts tossed in a maple mustard sauce. With everything cooked on one pan, it’s a fuss-free recipe perfect for cozy dinners or meal prep. Readers will find tips for perfect roasting, ingredient swaps, and serving suggestions, ensuring this dish is easy to customize and enjoy.
