Sheet pan cooking was made for me! As much as I love cooking, I do not enjoy the cleanup. And I can be a messy cook because I don’t clean up as I proceed, which means there are a lot of pots, pans, cutlery, measuring cups, plates and glasses to clean afterwards…and we don’t have a dishwasher! That’s why sheet pan cooking is the perfect solution for this disorganized cook! Another thing I do like about sheet pan cooking is that all the flavours mingle together.
There are several tips for making sheet pan dinners, but the one tip I found everywhere was to use a 13″ x 18″ sheet pan. I’ve also read to use an uncoated aluminized steel or natural aluminum pan, which will develop a nice coat of seasonings after several sheet pan meals. But other cooks recommend lining your sheet pan with either aluminum foil or parchment paper. I opted to line my sheet pan with parchment paper because I find that food often sticks to aluminum foil. Why not make it as easy as possible?
This sheet pan chicken is perfect for Keto diets and has a Moroccan influence due to the combination of spices, but I have omitted the usual dried fruit found in many Moroccan dishes because dried fruits are so high in sugar. I’ve also added a North American favourite: Brussels sprouts and you will be surprised how delicious they taste in this recipe.
In order to cook the moistest and juiciest chicken, check out this guide from the unclutterer on the best sous vides that can provide precision cooking with minimal effort.
I like using frozen Butternut Squash cubes because I find slicing and cubing Butternut Squash difficult, but go ahead and use fresh Butternut Squash if that is your preference.
Please let me know in the comments section if you make Sheet Pan Moroccan Chicken with Brussels Sprouts and Butternut Squash.
You might also like this Keto meal: Salmon Fillets with Cauliflower Rice and Spinach
Sheet Pan Moroccan Chicken, Brussels Sprouts and Butternut Squash
- 2 chicken breasts sliced in half vertically
- 20 Brussels sprouts ends removed and sliced in half
- 1 750 g. frozen package Butternut Squash cubes thawed
- 1 onion
- 4 garlic cloves minced
- 2 teaspoons cumin
- 2 teaspoons cinnamon
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 6 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons freshly squeezed lemon juice
- salt and pepper to taste
- mint leaves for garnish
- Preheat the oven to 400°F.
- Line a 13" x 18" sheet pan with parchment paper or aluminum foil.
- In a small bowl, combine cumin, cinnamon, paprika, turmeric and ginger.
- In a large bowl, combine 2 Tablespoons of the Extra Virgin Olive Oil, lemon juice, half of the minced garlic and 3 Tablespoons of the spice mixture.
- Add the chicken breasts to the large bowl and toss with oil-lemon-garlic-spice mixture, coating chicken well.
- Arrange chicken breasts along the center of the sheet pan.
- Cut onions into 1/2" pieces.
- Add chopped onion, butternut squash cubes, the remaining half of minced garlic, 4 Tablespoons of Extra Virgin Olive Oil and the rest of the spices to the large bowl. Add salt and pepper as desired. Combine well.
- Arrange onion-butternut squash mixture on both sides of the sheet pan.
- Roast chicken and vegetables for 25-30 minutes or until meat thermometer inserted into chicken breasts reads 165°F.
- Plate the chicken and vegetables and garnish with fresh mint leaves.