Sheet Pan Chicken and Brussels Sprouts
This 30-minute sheet pan meal pairs bite-sized pieces of tender chicken thighs, roasted Brussels sprouts, crispy bacon, sweet shallots, and tangy balsamic vinegar. It’s Whole30-compatible, gluten-free, keto and your whole family will love it!
Servings: 4
Ingredients
- 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 your favorite Nom Nom Paleo spice blend or Diamond Crystal kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
Instructions
- Heat oven to 400°F convection roast or 425°F conventional, with the rack in the middle.
- Toss the chicken, brussels sprouts, bacon, and shallot slices on a rimmed baking sheet.
- Sprinkle your favorite Nom Nom Paleo spice blend (I like Magic Mushroom Powder or Nomtastic Grilling Powder the best) or Diamond Crystal kosher salt on top.
- Drizzle on the extra virgin olive oil and toss well to distribute the seasoning and fat. Arrange 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.
- Remove the tray from the oven and drizzle on the aged balsamic vinegar. Enjoy!
Notes
- You can buy some from The Spice Lab , iHerb (worldwide shipping) , Amazon, or make your own because 3 out of the 4 blend recipes are in our green cookbook!
- 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. I simply thaw and reheat it in the microwave in one of my trusty Anyday bowls!
Nutrition
Calories: 356kcal | Carbohydrates: 12g | Protein: 33g | Fat: 20g | Fiber: 5g | Sugar: 4g