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Chicken

Sheet Pan Chicken Cutlets with Brussels Sprouts & Sweet Potatoes

This easy sheet-pan dinner is made with quick-cooking chicken cutlets, so you can make it on any busy weeknight. We season the vegetables and protein in stages, with the end result being a punch of flavor. Crumbled bacon adds a salty note to complete the dish.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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

Directions

  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.