- 4 slices bacon
- 1 lb sweet potatoes, peeled and cut into 1 1/2″ chunks
- 1 1/2 lbs boneless, skinless chicken breast, cut into 1 1/2″ cubes
- 1 lb brussels sprouts, trimmed and halved
- 1 medium red onion, cut into large chunks
- 1 bell pepper, cut into large chunks
- 1 Tbsp minced garlic
- 3 Tbsp J. Olive Co. EVOO
- salt and pepper, to taste
- 1/4 tsp garlic powder
- 1 1/2 Tbsp freshly chopped rosemary
- 1/2 cup J. Olive Co. Sicilian Lemon balsamic, reduced
- 1/2 lemon, squeezed
- 1 Tbsp freshly chopped parsley
- Preheat oven to 400 degrees F and line 1 (or 2 if needed) baking sheets with parchment paper. Set aside.
- Place a large nonstick pan over medium heat. Once heated, cook the bacon for 4 minutes or so. It will continue cooking in the oven. Remove to a plate lined with paper towels.
- Combine all vegetables into a large mixing bowl. You may need to work in batches. Toss with 2 tablespoons of olive oil, and add the rosemary, minced garlic, parsley, and salt and pepper (to taste). Mix to fully coat.
- Layer the vegetables onto the sheet pan(s) in a single, even layer. To the same bowl, add the cubed chicken, 1 tablespoon of olive oil, garlic powder, and salt and pepper (to taste). Add the chicken to the sheet pan, keeping to a single layer.
- Chop the bacon into small pieces and sprinkle it overtop of the chicken and vegetables. Squeeze half of a lemon overtop of the entire sheet pan.
- OPTIONAL: Spray the tops of the chicken and vegetables with nonstick cooking spray. I do this for extra measure to prevent any drying while it roasts.
- Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature will read 165 degrees F) and the vegetables are fork-tender.
- Remove from the oven, garnish with freshly chopped parsley, and drizzle with balsamic reduction. This is also great with crumbled goat cheese!
Recipe courtesy of With Peanut Butter On Top