Sheet-Pan Chicken Cutlets with Brussels Sprouts & Sweet Potatoes (eatingwell.com)

This flavorful sheet-pan dinner recipe features chicken cutlets alongside Brussels sprouts and sweet potatoes for an easy weeknight meal.

Rating: None

Ingredients

• 1 pound sweet potatoes, scrubbed and cut into 1/2-inch wedges
• 2 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon salt, divided
• ¾ teaspoon ground pepper, divided
• 4 cups Brussels sprouts, trimmed and halved or quartered if large
• 1 ¼ pounds chicken cutlets
• 1 teaspoon ground fennel
• 3 tablespoons crumbled cooked bacon

Preparation steps

1. Position rack in bottom third of oven; preheat to 425°F.
2. Toss sweet potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast for 15 minutes.
3. Toss Brussels sprouts with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the sweet potatoes on the baking sheet.
4. Sprinkle chicken with fennel and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes more.
5. Transfer the chicken to a serving platter. Stir bacon into the vegetables and serve with the chicken.

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