Sheet Pan Roasted Brussels Sprouts and Chicken
Sheet Pan Roasted Brussels Sprouts and Chicken
Ingredients
- 4 skinless boneless chicken breast halves
- 1 ½ lbs Fresh Brussels Sprouts
- 2 ½ Tbs olive oil divided
- 1 Tbs coarse sea salt
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp dried sage
- ½ tsp paprika
- ¼ tsp cayenne
Instructions
- Preheat oven to 400 degrees F.
- Cut the bottom off of each brussels sprout, and cut in half lengthwise. Put in large bowl, set aside.
- Mix seasonings together in a small bowl, set aside
- Brush chicken breasts with olive oil (approx 1 ½ Tbs) and sprinkle both sides with seasoning mix, leaving some seasoning mix for the brussels sprouts
- Place chicken breasts across half a sheet pan.
- Add remaining olive oil and seasoning to the bowl with the brussels sprouts, and use a wooden spoon to toss them to coat them in the oil and seasonings.
- Add brussel sprouts in a single layer across remaining portion of sheet pan.
- Bake in the preheated oven for 10 minutes.
- After 10 minutes, flip chicken and return to over to cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). At this time the brussels sprouts will be tender throughout and slightly browned.
- Serve and enjoy!
