Sheet-Pan Chicken & Brussels Sprouts
Ingredients:
▢ 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
▢ 1.5 lbs Brussels sprouts, trimmed and halved or quartered
▢ 3 tbsp olive oil
▢ 3 cloves garlic, minced
▢ 2 tbsp fresh lemon juice
▢ 1 tsp dried thyme
▢ 1 tsp dried rosemary
▢ 1 tsp paprika (smoked or sweet)
▢ 1 tsp salt (or to taste)
▢ ½ tsp black pepper
▢ ¼ tsp red pepper flakes (optional)
▢ Optional for serving: balsamic glaze or lemon wedges
Directions:
1. Preheat & Prep:
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
2. Prepare Ingredients:
Trim Brussels sprouts, halving or quartering depending on size. Cut chicken into 1-inch pieces. Place both into a large bowl.
3. Season & Toss:
Add olive oil, garlic, lemon juice, thyme, rosemary, paprika, salt, pepper, and optional red pepper flakes. Toss thoroughly until chicken and Brussels are evenly coated.
4. Arrange on Sheet Pan:
Spread everything in a single layer on the baking sheet. Avoid crowding for optimal crisping — use two pans if needed.
5. Roast to Perfection:
Roast in the preheated oven for 20–25 minutes or until chicken reaches 165°F and Brussels sprouts are tender and golden.
6. Optional Broil:
Broil for 2–3 minutes at the end for extra crisp edges — keep a close eye to avoid burning.
7. Rest & Serve:
Let the sheet pan rest for a few minutes. Serve hot, with an optional drizzle of balsamic glaze or squeeze of lemon for added brightness.
Meal Tip:
Serve with quinoa, rice, or roasted potatoes for a complete dinner — or enjoy as-is for a low-carb, protein-packed plate!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: ~345 per serving | Servings: 4