Ingredients
Scale
- 10 ounces (283 g) dry high-protein rotini
- 1 pound (454 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 12 ounces (340 g) sweet potato, peeled and cut into 1/2-inch cubes
- 12 ounces (340 g) Brussels sprouts, trimmed and halved
- 1 large crisp apple (about 180 g), cored and diced
- 1/3 cup (50 g) dried cranberries
- 3 ounces (85 g) goat cheese, crumbled
- 1/3 cup (40 g) pepitas
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon pure maple syrup
- 1 teaspoon dried thyme
- 1/2 teaspoon fine salt, divided, plus more to taste
- 1/2 teaspoon ground black pepper, divided
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper.
- Toss the sweet potato with 2 teaspoons olive oil, a pinch of the salt, and some black pepper. Spread in one layer and roast for 10 minutes.
- Remove the pan carefully. Add the Brussels sprouts and chicken, keeping the chicken mostly grouped on one side. Add 1 teaspoon olive oil and season lightly with the remaining salt and pepper. Roast for 15 to 18 minutes, until the chicken reaches 165°F (74°C) in the thickest pieces and the vegetables are tender and browned at the edges.
- While the sheet pan roasts, cook the high-protein rotini according to the package directions until tender but still firm enough for pasta salad. Drain thoroughly and spread in a wide bowl or on a tray to cool.
- Whisk the remaining 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup, and thyme until emulsified. Taste and adjust salt or pepper only after accounting for the goat cheese.
- Let the chicken and roasted vegetables cool for about 10 minutes.
- Combine the pasta, chicken, sweet potato, Brussels sprouts, apple, cranberries, goat cheese, and pepitas in a large bowl. Add about three-quarters of the vinaigrette and fold gently. Add more dressing only if needed.
- Serve at cool room temperature or refrigerate promptly for meal prep. Stir gently before serving and add a splash of reserved dressing if the pasta has absorbed too much.
Notes
- The protein estimate uses a high-protein rotini providing about 10 g protein per 2-ounce dry serving, plus the chicken breast, goat cheese, and pepitas listed in the recipe.
- Cook chicken to 165°F (74°C) measured in the thickest pieces.
- Keep refrigerated at 40°F (4°C) or below and use within 3 to 4 days.
- Freezing is not recommended because the apple, roasted vegetables, goat cheese, and pasta lose texture after thawing.
- For a gluten-free variation, use a certified gluten-free chickpea or lentil pasta and verify packaged ingredients; the primary nutrition estimate will change.
- Nutrition is an estimate for one-sixth of the recipe. Pasta brands, goat cheese, dried cranberries, and chicken products can change the final values.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Oven and Boiling
- Cuisine: American
- Diet: High Protein