Want Delicious, Quick Dinner?
Think less dishes, good food, quick food, tasty food. Sounds fantastic right? Well then try this suculent dish of chicken that is tasty enough for summer and comforting enough to take us into Autumn. By the way, did I mention its Gluten Free, Paleo, Whole30 and takes less than 30 minutes? Yep.
Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples
- 1.5 lbs chicken breast
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- Juice of 1/2 lemon
- 2 cloves garlic crushed
- 1/4 cup chopped rosemary
- 10 oz brussel sprouts stem cut off and cut in half
- 2 apples cored, peeled, and chopped
- 6 slices of bacon chopped
Cut your chicken breast into smaller chunks or pieces. Set aside.
Make your marinade by blending balsamic vinegar, oil, lemon, and garlic. While motor is running, add chopped rosemary. Continue blending for at least 1 minute or until rosemary is well incorporated. Place chicken into a bowl or container with marinade. Marinade for at least 5 minutes, but up to 12 hours.
Preheat oven to 375 degrees. Line a large sheet pan with foil. Place brussel sprouts, apples, and bacon on the sheet. Add chicken. Brush any reserved marinade over sprouts and apples.
Bake for 20-25 minutes (depending on thickness of chicken), or until chicken is cooked through. You can also bump up the oven to 425 the last 5 minutes of cooking to get everything extra crispy!
Remove from oven and serve immediately.