Save time, money, and clean-up with this savory-sweet sheet pan dinner with organic chicken, fall picks from the produce section, and a hint of honey ginger.
1 organic fennel bulb with feathered stalks
1 tablespoon organic olive oil
1 large organic sweet potato, cut into 1/3” slices and quartered
1 medium organic red onion, sliced into 1/3” slices and quartered
1 large organic Granny Smith apple
1 ½ lbs organic boneless, skinless chicken breast
½ teaspoon ground pepper
½ teaspoon salt
1 teaspoon Chinese five spice
½ cup Litehouse Food Organic Ginger with Honey Dressing
Preheat oven to 425 F degrees.
Cut bulb off fennel stalks and slice bulb, removing core and root. Set aside 2 tablespoons of snipped feathery leaves from stalks to use as garnish.
Drizzle oil on large rimmed baking sheet and fill with cut sweet potato, apple, onion and fennel in single layer (some overlap okay). Sprinkle with salt and pepper.
Add chicken on top of vegetable layer, sprinkle entire pan with five spice.
Drizzle approximately 1 ounce of dressing over top of each chicken piece.
Place in oven on center rack and roast for a total of 30 to 40 minutes, drizzling the chicken with juices collected with a baster or large spoon approximately halfway through cooking time.
Garnish with snipped fresh fennel.