Fall Inspired Quick & Easy Meals

    Fall Inspired Quick & Easy Meals
    Jacqueline Gomes, MBA, RDN

    Seasonal produce is one notary characteristic of what makes the fall months so fantastic.  Apples and yams are just two foods that are most commonly celebrated at this time of year, but we can’t forget about the abundance of delicious greens like brussels sprouts and cabbage or the colored variety of squash.  

    Purchasing produce at its peak guarantees the freshest taste, the greatest nutritional value and the most affordable price. 

    What to buy?  Yams, carrots, brussels sprouts, peppers, and green onions are just a few popular produce items that should be enjoyed in the harvest season. 

    Tips to enjoying fall produce…

    Let the beautiful colors of fall guide your plate! Roasting vegetables is delicious way to intensify the flavor in these amazing foods; plus, roasting is easy, quick and makes meal time effortless. Sheet pan meals are a must have in your weekly meal rotation.

    sheet pan dinner

    Fall Inspired Chicken & Vegetable Sheet Pan Dinner

    Prep: 15 minutes

    Roast: 30 minutes

    Makes: 4 Servings

    Ingredients:

    • 4 to 5 skinless chicken thighs
    • 2 teaspoons paprika
    • Olive oil
    • 4 cloves garlic
    • ½ cup parsley
    • 3 sprigs fresh thyme
    • 2 sprigs fresh Sage
    • Kosher Salt & Pepper
    • 1 large yam, peeled & chopped into ½ inch cubes
    • ½ pound brussels sprouts, halved
    • 1 apple, cored and sliced into half moons
    • 1 onion, peeled and cut into half-moon slices

    Directions:

    1. Preheat oven to 450 degrees F.
    2. Prep all vegetables and apple; place onto baking sheet. Sprinkle with salt & pepper, thyme and safe. Drizzle with olive oil.
    3. Meanwhile, using a mini food processor add garlic and parsley, process until finely minced. Alternately, chop into a fine mince.
    4. Season chicken thighs all over with garlic & parsley mixture, season with salt, pepper and paprika. Drizzle chicken with 1 tablespoon olive oil, massage into chicken and place on top of vegetables onto a large baking sheet.
    5. Roast for approximately 30 minutes or until vegetables are soft and chicken registers 165 degrees F on a food thermometer. If chicken needs browning, place under the broiler for 2 to 3 minutes.
    6. Remove from oven and serve immediately.

    Recipe by: Jacqueline Gomes, MBA, RDN