Sheet Pan Chicken Sweet Potatoes and Brussels Sprouts with Bacon and Balsamic Glaze

Ingredients

• 20 oz. sweet potatoes, peeled and diced into 3/4-inch cubes
• 16 oz. brussels sprouts, bottoms trimmed, halved
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 5 slices bacon, diced
• 1 1/2 lbs. boneless, skinless chicken breasts, diced into 1 1/4-inch cubes
• 1/2 medium red onion, diced into chunks
• 3 garlic cloves, minced
• 1 Tbsp minced fresh rosemary
• 2 Tbsp minced fresh parsley, optional
• 3 Tbsp store-bought or homemade balsamic glaze

Directions

1. Heat the oven to 400 degrees. Coat a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Add the sweet potatoes and brussels sprouts to the pan, drizzle them with olive oil, and toss until they are well coated. Scatter the bacon across the top, then roast for 15 minutes.
2. Take the pan out of the oven. Add the chicken, red onion, garlic, and rosemary, then season the pan with salt and pepper and toss everything together so it is evenly coated. Arrange it all in a single layer, making sure the chicken pieces are not overlapping.
3. Put the pan back in the oven and roast until the chicken is done, about 17 – 20 minutes more; the center of the thickest pieces should reach 165. Drizzle the balsamic glaze over the pan, or over individual servings, then add parsley and serve right away.