Sheet-pan chicken, sweet potatoes and Brussels sprouts with bacon and balsamic glaze
Yield 4 servings
Ingredients
- 5 slices bacon, diced and cooked for 6 minutes until almost crisp
- 20 ounces sweet potatoes, peeled and diced into 3/4-inch chunks
- 16 ounces Brussels sprouts, bottoms trimmed, cut in half
- 1-1/2 pounds boneless, skinless chicken breasts, diced into 1-1/4-inch cubes
- 1/2 medium red onion, diced into chunks
- 3 garlic cloves, minced
- 2 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 tablespoons minced fresh rosemary
- 3 tablespoon store-bought or homemade balsamic glaze (see Notes below)
- 2 tablespoons minced fresh parsley (garnish)
Instructions
- Preheat oven to 400F. Line rimmed 18-by-13-inch baking sheet with parchment paper (or use nonstick cooking spray).
- Place diced sweet potatoes, Brussels sprouts, cubed chicken, red onion and garlic in large bowl. Drizzle with olive oil and toss to evenly coat. Add rosemary, salt and pepper. Mix well.
- Spread mixture evenly (being careful not to overlap pieces) on parchment-lined baking sheet.
- Sprinkle bacon over top of mixture.
- Roast in oven 17–20 minutes, until chicken has cooked through and center of thickest pieces registers 165F.
- Drizzle everything with balsamic glaze, sprinkle with parsley, and serve immediately.
Notes
- Cut chicken into uniformly sized pieces so they'll finish cooking through at the same time.
- For homemade balsamic glaze: In small saucepan, whisk together 1/2 cup balsamic vinegar and 1 tablespoon honey. Bring to boil, then reduce heat to medium-low and simmer, stirring frequently, until reduced to about 3 tablespoons (10–13 minutes). Let cool. Glaze will thicken as it cools.
Courses Main course
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/food/recipes/dinner/sheet-pan-chicken-sweet-potatoes-and-brussels-sprouts-with-bacon-and-balsamic-glaze/