One thing I love about chicken is how versatile it is. It can take on the unique flavors of any season! Enter: plums. My daughter and I can’t get enough! With a Costco-sized plum box to work through, this roasted plums & chicken sheet pan recipe was born.
The Wonderful Characteristics of Plums
Plums are delightful fruits, and roasted plums are especially fabulous. They’re sweet with just the right amount of tart and come in many varieties.
Plums are rich in vitamin C, antioxidants, phytochemicals, and even calcium! They’re low sugar & low calorie, but they can still easily satisfy a sweet craving.
They add so much flavor to this chicken sheet pan dinner that no one could accuse chicken of being boring any longer.
Ingredients for Roasted Plums & Chicken Sheet Pan Dinner
- 5 plums
- 1.5-2 lb chicken breast
- 6 cups brussels sprouts
- 1 red onion
- 5 garlic cloves
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried thyme
- Preheat your oven to 425 degrees. Combine the balsamic vinegar, olive oil, dijon mustard, honey, and spices in a small bowl.
- Take one clove of garlic and grate it finely into the vinegar and oil mix. You can also use a garlic press if you have one. Whisk the marinade ingredients together until they’re thoroughly combined.
- Prepare your chicken breasts by trimming off any fat and cutting breasts as necessary to make them of equal size and even thickness. Put the chicken in a bag and add half of the marinade. Seal the bag and press around the chicken on the outside to get it evenly coated. Place in the refrigerator for 30 minutes.
- While the chicken is marinating, prepare your plums, onions, garlic, and Brussels sprouts. Quarter the Brussels sprouts, slice the plums into thick slices, & slice the onion thinly. Give the garlic a rough chop–I like thicker pieces for this roasted plums and chicken sheet pan dish.
- Toss all of your chopped produce onto a sheet pan. Pour the second half of the marinade over it all, and use your hands to toss the fruit & veggies until evenly coated. Sprinkle with a dash of salt if desired.
- Take the chicken out of the fridge and nestle the pieces into the produce on the sheet pan. Bake at 425 for 15-20 minutes or until chicken is cooked to 165 degrees when tested with a thermometer, and your veggies are delightfully brown.
What to Serve with Roasted Plums & Chicken Sheet Pan Dinner
We served this amazing dinner with a side of white rice. The chicken was sweet, tangy, and had just the right amount of salt. Homemade bread or a green salad are other great side options!
If you have leftover plums, slice them up and throw them in a serving bowl to serve at dinner! That’s one of my favorite hacks for getting the kids to eat fruits and veggies–the trick to that is there isn’t really any trick. You just need to serve them, and serve them often. We usually have 2-4 different sides of produce with each meal (some cooked, some simple like raw carrots or a bowl of grapes).
Nutrition Info for Roasted Plums & Chicken Sheet Pan
One thing I love about this Roasted Plums & Chicken dinner is that it makes four HUGE portions!
Your nutrition info may vary slightly depending on how much chicken you used. I used a pack that was 1.2 lbs. For 1/4 of this recipe, you get:
- Calories: 386
- Protein: 37 grams
- Fat: 11 grams (1.7 grams saturated)
- Carbs: 38 grams
- Fiber: 7.5 grams
As you can see, this is a very healthy dinner, but it’s also incredibly filling and satisfying. It’s a great weeknight meal, and the Brussels sprouts could easily be swapped for any other favorite veggie.
Other Chicken Recipes
Want to try some of our other favorite chicken dinners?
Roasted Plums and Chicken Sheet Pan Dinner
- 1-2 lbs Chicken Breast
- 5 Plums
- 6 cups Brussels Sprouts
- 5 Garlic Cloves
- 1 Red Onion
- 1/4 cup Balsamic Vinegar
- 2 tbsp Olive Oil
- 2 tbsp Honey
- 1 tbsp Dijon Mustard
- 1/2 tsp Salt
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Thyme
- 1/4 tsp Pepper
- Pre-heat oven to 425 degrees.
- Prepare the marinade. Add the balsamic vinegar, olive oil, dijon mustard, honey, and spices to a small bowl.
- Finely grate one clove of garlic into the marinade bowl using a grater or garlic press. Whisk to combine.
- Prepare the chicken by cutting the breasts into even pieces and trimming any fat. Place the chicken in a ziplock bag and add half the marinade. Refrigerate the chicken while you prepare the produce.
- Quarter the Brussels sprouts, thinly slice the onion, roughly chop the remaining garlic, and slice the plums. Arrange it all in an even layer on a large sheet pan covered in parchment paper.
- Pour the remaining marinade over the fruit & veggies and toss with your hands to evenly combine.
- Take the chicken out of the refrigerator and nestle the pieces into the veggie layer.
- Bake at 425 for 15 minutes or until the chicken reaches an internal temp of 165 and the veggies are nicely roasted.