Tuesday, May 14, 2019

chicken bacon brussels sheet pan

I am so into sheet pan meals right now.
After work when I have zero motivation to cook, it's just so easy to throw whatever we have onto a sheet pan, season it up, and roast it all together.
No fuss, easy clean up.
The perfect weeknight meal!

Pro tip: do this on aluminum foil and you won't even have to wash the sheet pan afterward.
That's how easy I'm talking, people.

Also, sheet pan meals are so versatile.
You can seriously use whatever protein and veg you have.
I have made many varieties of this meal lately (and I'll definitely post more on those later), but for now, let me tell you about my current favorite combo.

Chicken.
Bacon.
Brussel sprouts.
Balsamic glaze.

How can you go wrong here?!?!

Spoiler alert: you can't.


Ingredients:

  • 1 lb chicken breast, diced into cubes
  • 1 - 1.5 lbs brussel sprouts, quartered
  • 4-6 slices of bacon (I opted for 6, obvi)
  • 2 tbsp olive oil
  • salt, pepper, paprika, garlic powder - to taste
  • balsamic glaze, for drizzling
Directions:
  1. Preheat oven to 400 degrees, and cover a sheet pan with aluminum foil.  Lightly spray the foil with cooking spray.
  2. Cut the ends off the brussels, and then quarter them - cut in half, then cut in half again.  Spread them out on the pan.
  3. Dice chicken, and evenly distribute the cubes on the pan.
  4. Drizzle olive oil over the chicken and brussels, and sprinkle on seasonings.  I use maybe 1 tbsp of each, give or take?  We like a lot of seasoning around these parts, but you do you.
  5. You have two options with the bacon:
    • Dice the bacon and evenly distribute onto the pan to roast with everything else.
    • Cook bacon separately, and sprinkle on at the end.
      • I only had pre-cooked bacon on hand, so I went with the latter option and sprinkled on at the end.  Both ways are equally delicious!
  6. Place the sheet pan in the oven, and roast everything for 22-24 minutes.
  7. If you chose the latter bacon option like I did, sprinkle crumbled bacon onto everything and gently stir.
  8. Serve it up, and drizzle with balsamic glaze at your leisure!
This is my favorite balsamic right now, if you need a recommendation on that.  It is deliciously thick and sweet, perfect addition to a savory meal (or your avo toast!!!).

Image result for nonna pia's balsamic reduction

I have made this many times without the balsamic, and it's super tasty either way.
But personally, I think the pop of sweetness takes it over the top.

I hope you enjoy this as much as I did!

We just got back from vacation with the kiddos, so I am desperately trying to get us back on track food-wise.
I won't lie though - I had the best coconut shrimp of my life on that trip (I see you, Shrimp Basket!) and it was worth every single calorie.
#noregrets