Ingredients
Scale
- 1 pound sweet potatoes, scrubbed and cut into 1/2-inch wedges
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon salt, divided
- 3/4 teaspoon ground pepper, divided
- 4 cups Brussels sprouts, trimmed and halved or quartered if large
- 1 1/4 pounds chicken cutlets
- 1 teaspoon ground fennel
- 3 tablespoons crumbled cooked bacon
Instructions
- Preheat Oven:
- Position rack in bottom third of oven; preheat to 425°F (218°C).
- Roast Sweet Potatoes:
- Toss sweet potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- Spread evenly on a large rimmed baking sheet.
- Roast for 15 minutes.
- Add Brussels Sprouts:
- Toss Brussels sprouts with remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the same bowl.
- Stir into the sweet potatoes on the baking sheet.
- Season Chicken:
- Sprinkle chicken cutlets with ground fennel and remaining 1/4 teaspoon each of salt and pepper.
- Add Chicken to Sheet Pan:
- Nestle the chicken among the vegetables on the baking sheet.
- Continue roasting until the chicken is cooked through and the vegetables are tender, about 15 minutes more.
- Serve:
- Sprinkle with crumbled bacon before serving.
Notes
- Ensure chicken cutlets are of uniform thickness for even cooking.
- For added flavor, drizzle with a balsamic glaze before serving.
- Substitute ground fennel with your preferred seasoning if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 4