Categorized:
- Fall Faves
- Healthy
- Main Dish
- Poultry
Tagged:
- bacon
- balsamic vinegar
- brussels sprouts
- chicken
- garlic
- honey
- olive oil
- parsley
- red onion
- rosemary
- sweet potatoes
Sheet Pan Chicken Sweet Potatoes and Brussels Sprouts with Bacon and Balsamic Glaze
Ingredients
- 20 oz. sweet potatoes, peeled and diced into 3/4-inch cubes
- 16 oz. brussels sprouts, bottoms trimmed, halved
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 5 slices bacon, diced
- 1 1/2 lbs. boneless, skinless chicken breasts, diced into 1 1/4-inch cubes*
- 1/2 medium red onion, diced into chunks
- 3 garlic cloves, minced
- 1 Tbsp minced fresh rosemary
- 2 Tbsp minced fresh parsley (optional)
- 3 Tbsp store-bought or homemade** balsamic glaze
Instructions
- Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Place sweet potatoes and brussels sprouts on baking sheet. Drizzle with olive oil then to toss to evenly coat.
- Sprinkle bacon over everything then roast in preheated oven 15 minutes. Remove from oven.
- Add chicken, red onions, garlic and rosemary then season everything with salt and pepper and toss to evenly coat. Spread into an even layer (don’t overlap chicken pieces).
- Return to oven and roast until chicken has cooked through (center of thickest pieces should register 165) about 17 - 20 minutes longer.
- Drizzle everything (or each serving) with balsamic glaze, sprinkle with parsley and serve immediately.
- Recipe source: Cooking Classy
Notes
- *Try to cut all of the chicken pieces close to the same size so they’ll finish cooking through at the same time.
- **For homemade balsamic glaze: In a small saucepan whisk together 1/2 cup balsamic vinegar and 1 Tbsp honey. Bring to a boil then reduce heat to medium-low and simmer, stirring frequently, until reduced to about 3 Tbsp, about 10 - 13 minutes. Let cool (it will thicken more as it cools).
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