Sheet-Pan Chicken with Brussels Sprouts & Sweet Potatoes
This easy sheet-pan dinner is made with quick-cooking chicken cutlets, so you can make it on any busy weeknight. We season the vegetables and protein in stages, with the end result being a punch of flavor. Crumbled bacon adds a salty note to complete the dish.
Ingredients
- 1 pound Sweet Potatoes Scrubbed and cut into ½-inch wedges
- 2 Tbsp Olive Oil Divided
- ¾ tsp Salt Divided
- ¾ tsp Black Pepper Divided
- 4 cups Brussels Sprouts Trimmed and halved or quartered if large
- 1¼ pounds Chicken Cutlets
- 1 tsp Ground Fennel
- 3 Tbsp Turkey Bacon
Equipment
- Oven
- Baking Sheet
- Large Mixing Bowl
Instructions
- Position rack in bottom third of oven; preheat to 425°F.
- Toss sweet potatoes with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast for 15 minutes.
- Toss Brussels sprouts with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in the bowl. Stir into the sweet potatoes on the baking sheet.
- Sprinkle chicken with fennel and the remaining ¼ teaspoon each salt and pepper. Place on top of the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes more.
- Transfer the chicken to a serving platter. Stir bacon into the vegetables and serve with the chicken.
Nutrition
Nutrition Facts
Sheet-Pan Chicken with Brussels Sprouts & Sweet Potatoes
Serving Size
-1 serving
Amount per Serving
Calories
403
Calories from Fat 126
% Daily Value*
Fat
14
g
22
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
102
mg
34
%
Sodium
939
mg
41
%
Potassium
1304
mg
37
%
Carbohydrates
31
g
10
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
38
g
76
%
Vitamin A
16796
IU
336
%
Vitamin C
79
mg
96
%
Calcium
86
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bacon, Black Pepper, Brussels Sprouts, Chicken Cutlets, Fennel Seed, Olive Oil, Salt, Sweet Potatoes