Sheet Pan Chicken and Brussels Sprouts for the week
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
Sheet Pan Chicken and Brussels Sprouts for the week sits in the Chicken section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1¼ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound Brussels sprouts, cut in half or quarters
- 3 bacon slices, cut into ¼-inch pieces
- 1 large shallot, cut into ¼-inch slices
- 2 teaspoons Magic Mushroom Powder, or a reliable paleo spice blend or Diamond Crystal kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
Method
Warm oven to 400°F convection roast or 425°F conventional, with the rack in the middle.
Turn the chicken, brussels sprouts, bacon, and shallot slices on a rimmed baking sheet.
Scatter a reliable paleo spice blend (the cook like Magic Mushroom Powder or Nomtastic Grilling Powder the best) or Diamond Crystal kosher salt on top.
Spoon on the extra virgin olive oil and toss well to distribute the seasoning and fat. Lay out the ingredients in a single layer on the pan.
Pop the sheet pan into the oven and bake for 15 minutes. Then, toss everything well and rotate the sheet pan 180°. Continue baking for another 5 to 10 minutes or until everything is fully cooked and browned in parts.
Lift the tray from the oven and drizzle on the aged balsamic vinegar. Enjoy!
Kitchen notes
- Any leftover chicken and veggies can be stored in an airtight container in the fridge for up to four days or in the freezer for up to 3 months.
- The cook simply thaw and reheat it in the microwave in one of the cook trusty Anyday bowls !
