One-Pan Chicken with Brussels Sprouts

Ingredients

• 8 oz Brussels Sprouts
• 2 Red Onion
• 3 Garlic Cloves
• 1 Red Bell Pepper
• 2 Boneless Skinless Chicken Breasts
• 1 Tbsp. Italian Seasoning Blend
• ½ oz Honey
• ½ tsp. Paprika
• ½ oz Grated Parmesan Cheese
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Roasting vegetables and: potatoes on the same pan as the chicken not only makes matters simpler, but also allows all the flavors to marry together as they cook.

2. 2

   Prepare the Ingredients: produce and pat dry. Halve Brussels sprouts vertically (quarter if larger than ping-pong balls). Peel and halve red onions. Slice into thin strips (julienne). Scrub potatoes and cut into 1/8” slices. Mince garlic. Stem, seed, and slice red bell pepper in ¼” strips. Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.

3. 3

   Bake Chicken and Vegetables: Place Brussels sprouts, red onion, potatoes, and red bell 2/3 of the garlic, Italian seasoning, ½ tsp. salt, and ¼ tsp. pepper. Nestle seasoned chicken breasts into vegetables and drizzle each with ½ tsp. olive oil. Chicken breasts should be in direct contact with foil. Place sheet in oven and cook for 18 minutes, or until chicken has reached a minimum internal temperature of 165 degrees. Remove pan from oven. Create Honey-Garlic Glaze While veggies and chicken are roasting, combine honey, and chicken have been removed from the oven, turn broiler

4. 4

   Glaze and Broil Chicken: Brush chicken with honey-garlic glaze and place in broiler for 2-3 minutes, or until glaze begins to caramelize. Remove pan from broiler. The natural sugars in honey can burn quickly under the broiler, so don’t walk away from the oven during this

5. 5

   Plate the Dish: Place finished chicken breast on plate alongside veggies.