Sheet-Pan Chicken with Brussels Sprouts & Sweet Potatoes

Chicken Cutlets with Brussels Sprouts and Sweet Potatoes

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.

Course Main Course

Keyword Bacon, Black Pepper, Brussels Sprouts, Chicken Cutlets, Fennel Seed, Olive Oil, Salt, Sweet Potatoes

Cooking Method Oven

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 403kcal

Author EatingWell.com

Equipment

Oven
Baking Sheet
Large Mixing Bowl

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

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