Sheet Pan Chicken and Harvest Vegetable Dinner Salad

Roasting the veggies in this naturally gluten free Sheet Pan Chicken and Harvest Vegetable Dinner Salad helps bring out their inherent sweetness, while a touch of cinnamon and sage adds a fall feel to your bowl.

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Next up in our semi-random series of “recipes to throw together with various odds and ends of veggies,” we have this tasty and fall-full Sheet Pan Chicken and Harvest Vegetable Dinner Salad. AKA: What you might make when a perusal of what’s available reveals one lonely sweet potato, the remnants of a pack of broccoli crowns, half an onion reaching the end of its natural lifespan, and romaine that’s starting to turn a little rusty.

The end of a produce week is is how happily accidental recipes are sometimes born! And, this salad would be pretty easy to change up with whatever odds and ends of harvest veggies you have available at your house this week. Try butternut squash instead of sweet potato, use cauliflower instead of broccoli, or try subbing in some Brussels sprouts for one of the other veggies.

Alongside all of these random vegetables that needed using up, I just added in some chicken and mushrooms (because I had them), chickpeas (because roasted chickpeas are awesome on salad), and apples (for a sweet and crunchy contrast). A few fall seasonings later, and voila: Four filling bowls of dinner salad packed full of chicken and harvest veggies!

Sheet Pan Chicken and Harvest Vegetable Dinner Salad

Ingredients

1 lb boneless skinless chicken breast, cut into short, thicker strips
1 sweet potato, cut into thick coins, then strips
8 oz mushrooms, thickly sliced
1/2 of a medium yellow onion, sliced
8 oz broccoli, cut into florets
1 can chickpeas (garbanzo beans), rinsed and drained
3 Tbsp olive oil
1 tsp seasoned salt
1 tsp smoked paprika
3/4 tsp sage
1/2 tsp garlic powder
1/2 tsp cinnamon
Black pepper, to taste
2 small Gala apples
2 hearts of romaine (or substitute greens of choice)

Directions

Preheat oven to 425 degrees.

Cut up the chicken, sweet potato, mushrooms, onion, and broccoli. Rinse and drain the chickpeas.

Arrange the chicken, chickpeas, and vegetables across two rimmed baking sheets. Drizzle the contents of both pans evenly with olive oil, then season them with seasoned salt, smoked paprika, sage, garlic powder, cinnamon, and black pepper.

Roast the chicken and veggies at 425 degrees for 17-20 minutes, or until chicken is cooked through.

Remove chicken from the pan to a separate plate. Stir the vegetables and combine them onto a single pan, then return veggies to the oven for another 10-15 minutes, or until sweet potatoes are cooked through and tender.

While the vegetables are finishing up, chop the lettuce and apples.

Divide chopped romaine evenly among four large bowls or dinner plates. Top each bowl with chopped apple, chicken, chickpeas, and roasted veggies. Serve your fall harvest dinner salads with dressing of choice. (I went with poppy seed ranch for a cooling contrast on ours today.)

Filling Fall Salad FTW!

Survey says? This was a filling fall salad, indeed. Roasting the veggies helps bring out their inherent sweetness, and the cinnamon and sage work together to add a fall feel to this recipe. If you want to get a little fancier or add another pop of flavor or color, dried cranberries or candied pecans would be a lovely addition (as would crumbled bacon) — but then again, that’s true of most salads, right?

Sheet pan chicken & harvest vegetable dinner salad is naturally gluten free.

Sheet Pan Chicken and Harvest Vegetable Dinner Salad, printable recipe

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5 from 2 votes

Sheet Pan Chicken and Harvest Vegetable Dinner Salad

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Four filling bowls of dinner salad packed full of chicken and roasted harvest veggies, with fall-inspired seasonings!

Course dinner

Cuisine salad

Keyword chicken, dinner salad, harvest veggies, roasted veggies, salad, vegetables

Total Time 45 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 1 lb boneless skinless chicken breast cut into short, thicker strips
• 1 sweet potato cut into thick coins, then strips
• 8 oz mushrooms thickly sliced
• 1/2 of a medium yellow onion sliced
• 8 oz broccoli cut into florets
• 1 can chickpeas garbanzo beans, rinsed and drained
• 3 Tbsp olive oil
• 1 tsp seasoned salt
• 1 tsp smoked paprika
• 3/4 tsp sage
• 1/2 tsp garlic powder
• 1/2 tsp cinnamon
• Black pepper to taste
• 2 small Gala apples
• 2 hearts of romaine or substitute greens of choice

Instructions

• Preheat oven to 425 degrees.
• Cut up the chicken, sweet potato, mushrooms, onion, and broccoli. Rinse and drain the chickpeas.
• Arrange the chicken, chickpeas, and vegetables across two rimmed baking sheets. Drizzle the contents of both pans evenly with olive oil, then season them with seasoned salt, smoked paprika, sage, garlic powder, cinnamon, and black pepper.
• Roast the chicken and veggies at 425 degrees for 17-20 minutes, or until chicken is cooked through.
• Remove chicken from the pan to a separate plate. Stir the vegetables and combine them onto a single pan, then return veggies to the oven for another 10-15 minutes, or until sweet potatoes are cooked through and tender.
• While the vegetables are finishing up, chop the lettuce and apples.
• Divide chopped romaine evenly among four large bowls or dinner plates. Top each bowl with chopped apple, chicken, chickpeas, and roasted veggies. 
• Serve your fall harvest dinner salads with dressing of choice. (I went with poppy seed ranch for a cooling contrast on ours today.)

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