Balsamic Chicken and Sweet Potato Sheet Pan Dinner Recipe


My husband, Dennis, works out every morning and eats healthy. He’s been a runner most of his life and has added the Sealfit (developed a former Navy Seal commander) workout to his morning routine. Dennis has been committed to this workout for the last several months and it shows. During the holiday season, on one of our many trips to Barnes and Noble, he found an exercise book by Donald Driver who used to play football for the Green Bay Packers. Dennis was intrigued by this book for many reasons. First – he loves a good workout plan, second – he is interested in eating healthy and third – he has been a Green Bay Packer fan since he was a young boy. We grew up in Wisconsin and if you live in Wisconsin, you really support your team. Donald Driver has some recipes in his book and one of them in particular caught his eye. Dennis saw a picture of a dish Mr. Driver recommends with sweet potatoes and chicken. He asked me if I could make something like that for dinner. I, of course, said “yes”. I couldn’t tell you what Donald’s recipe was, I only glanced at the picture.

I started by marinating thinly sliced chicken breasts in kosher salt, pepper, dried thyme, lemon zest, garlic and a bottle of Skinny Girl Balsamic Salad Dressing.  I once thought Skinny Girl only made margarita mix. Who knew?

I sprinkled both sides of the chicken with salt, pepper and dried thyme. I then spooned minced garlic (from the jar) over the chicken and the zest of one lemon. I let the chicken marinate for an hour. I sliced the zested lemon and set it aside to add to the pan.

Meanwhile, I peeled and cut three sweet potatoes. I’ll be honest and tell you, that only 2-1/2 of those potatoes went onto my sheet pan. I was eating them raw as I was cutting them. They are so tasty raw, even without any seasoning. It’s OK, it’s a healthy snack. 🙂 Sweet potatoes are so good for us. They have more fiber than a white potato and they are lower on the glycemic index than a white potato.

Once I peeled and sliced my sweet potatoes into 1/4 inch thick pieces, I placed them in a bowl. I then added two tablespoons of olive oil, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and mixed it all together with my hands.


I sliced a red onion into thick slices to add to the sheet pan with the potatoes.


I placed the chicken onto bed of sweet potatoes and onions knowing that the wonderful marinade would also season the potatoes and onions. I made sure to pour any extra marinade from the dish onto the pan.


I roasted this dish in a preheated 425 degree oven for 30 minutes. Just look at the wonderful color in this dinner. It looks so healthy and tasted really healthy! This dish was full of flavor. The juice from the lemons roasting on the pan, gave just the right hint of citrus and freshness to this dinner.


I told Dennis this might be my new favorite chicken dish. It ranks right up there with the spatchcocked chicken I made a couple weeks ago.



  • 1 package thin sliced chicken breasts
  • kosher salt
  • pepper
  • 1 teaspoon dried thyme
  • zest of one lemon, plus slices
  • 1 tablespoon minced garlic
  • 12 bottle Skinny Girl Balsamic Salad Dressing (if you don’t have Skinny Girl, any balsamic dressing will do)
  • 3 sweet potatoes
  • 2 tablespoons olive oil


  1. Place chicken in a dish large enough to marinate. Sprinkle both sides of chicken with salt, pepper and dried thyme. Pour balsamic dressing over chicken and spoon mined garlic onto chicken. Add lemon zest. Let marinate for 45-60 minutes.
  2. Preheat oven to 425 degrees.
  3. Peel and cut sweet potatoes into 1/4 inch thick slices. Place in a dish and add olive oil, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix with hands. Lay on a large baking sheet.
  4. Cut large red onion into thick slices. Add to pan with potatoes.
  5. Place chicken on top of potato and onion “bed” and tuck lemon slices onto pan. Roast in preheated 425 degree oven for 30 minutes.


Until next time, Kris


Sweet Italian Chicken Sausage and Vegetable Sheet Pan Dinner


The colors in tonight’s dinner are so vibrant! This meal just yelled out “healthy” to me. I had Sweet Italian chicken sausages in the freezer that I wanted to make this week, but didn’t want them in a bun or as part of a pasta dish. I’ve seen so many one pan dinners that I thought this would be the perfect way to use those sausages.

I cut five small red potatoes (one bag from Trader Joe’s), a yellow bell pepper, orange bell pepper, red bell pepper and a red onion for this dish. I also used a package of beans that I cut in half (they were a bit long). I laid my vegetables on a foil lined baking sheet in rows by vegetable, starting with the potatoes, next the peppers, then the beans, the red onion and then last, the chicken sausages. I had a package of five sausages and I cut each link into five pieces. I minced an entire head of garlic because I wasn’t going to be using much seasoning for this dish. I wanted a simple, yet flavorful meal. I drizzled olive oil over all the vegetables and sprinkled the entire tray of vegetables and chicken with kosher salt, pepper and red pepper flakes. The minced garlic was the last thing to go on.

I baked this one pan wonder in a preheated 400 degree oven for 40 minutes.


Wow, wow, wow! This was fantastic. It was so incredibly flavorful. Even though I only added olive oil, salt, pepper and red pepper flakes, as well as an entire head of garlic, this meal was one of the most flavorful I’ve had. As Dennis and I sat down to dinner, I commented to him that the vegetables were so tasty I hadn’t even thought to eat any of the chicken sausage. That’s how flavorful this dish was. I did eat the chicken sausage, but the vegetables were that good that I sort of forgot about them. Dennis really loved this, which was fabulous because he isn’t the best at eating his vegetables.

By the way, clean-up for this dinner was super quick … it took no time at all.

I’m definitely going to make more of these one pan wonders …. maybe I’ll try to make one with salmon. Doesn’t that sound good?


  • 1 package Sweet Italian Chicken Sausages
  • 1 small package (about 5) red potatoes, cut into quarters (at least)
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 inch pieces
  • 1 orange bell pepper, cut into 1 inch pieces
  • 1 package green beans (cut in half if they are overly long)
  • 1 red onion, cut in half, then quarters and then halve those quarters
  • 1 head garlic, minced
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup olive oil


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil.
  3. Lay cut vegetables out in rows on the pan.
  4. Lay cut sausages on the end of the pan.
  5. Drizzle olive oil over all vegetables.
  6. Sprinkle salt, pepper and red pepper flakes over vegetables and Italian chicken sausages.
  7. Place minced garlic over vegetables and Italian chicken sausages.
  8. Bake for 40-45 minutes.


Until next time, Kris