Sheet Pan Chicken Sweet Potatoes and Brussels Sprouts with Bacon and Balsamic Glaze

Name: Sheet Pan Chicken Sweet Potatoes and Brussels Sprouts with Bacon and Balsamic Glaze
Prep time: 15 min
Cook time: 32 min
Total time: 45 min
Yield: 4 serving
Ingredients: 20 oz. sweet potatoes; 16 oz. brussels sprouts; 2 Tbsp olive oil; Salt and freshly ground black pepper; 5 lices bacon; 1 1/2 lbs. boneless, skinless chicken breasts; 1/2 medium red onion; 3 garlic cloves; 1 Tbsp minced fresh rosemary; 2 Tbsp minced fresh parsley; 3 Tbsp store-bought or homemade** balsamic glaze

User Reviews

4.9

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Course
Main Course
Cuisine
American

Sheet Pan Chicken Sweet Potatoes and Brussels Sprouts with Bacon and Balsamic Glaze

Iris Warren

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An easy and amazingly flavorful sheet pan chicken dinner that will leave everyone craving more! Packed with veggies, sprinkled with bacon and finished with a sweet and tangy balsamic glaze.

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Ingredients

Servings

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 lices 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

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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.
*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).