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.
Ingreadient
- 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
Direction
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