Sheet Pan Chicken with Sweet Potatoes and Brussels Sprouts
Ingredients
-
20
oz.
sweet potatoes, peeled and diced into ¾-inch cubes
-
16
oz.
brussels sprouts, bottoms trimmed and halved
-
2
Tbsp
olive oil
-
5
slices
bacon, diced
-
1½
lbs.
boneless, skinless chicken breasts, diced into 1¼-inch cubes
-
½
medium
red onion, diced into chunks
-
3
cloves
garlic, minced
-
1
Tbsp
minced fresh rosemary
-
2
Tbsp
minced fresh parsley (optional)
-
3
Tbsp
balsamic glaze
Instructions
- Preheat the oven to 400°F and grease a baking sheet.
- Place sweet potatoes and Brussels sprouts on the baking sheet and toss with olive oil.
- Sprinkle bacon over the vegetables and roast for 15 minutes.
- Remove from the oven and add chicken, red onion, garlic, and rosemary, seasoning with salt and pepper.
- Toss to coat and spread evenly, then return to the oven.
- Roast until the chicken is cooked through, about 17-20 minutes.
- Drizzle with balsamic glaze, sprinkle with parsley, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
576
Total fat
22g
Total carbohydrates
47g
Total protein
40g
Sodium
488mg
Cholesterol
127mg
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