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Photo: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Active Time:15 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:40 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundsweet potatoes, scrubbed and cut into 1/2-inch wedges2tablespoonsextra-virgin olive oil, divided¾teaspoonsalt, divided¾teaspoonground pepper, divided4cupsBrussels sprouts, trimmed and halved or quartered if large1 ¼poundschicken cutlets1teaspoonground fennel3tablespoonscrumbled cooked bacon
Cook Mode(Keep screen awake)
Ingredients
1poundsweet potatoes, scrubbed and cut into 1/2-inch wedges
2tablespoonsextra-virgin olive oil, divided
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
4cupsBrussels sprouts, trimmed and halved or quartered if large
1 ¼poundschicken cutlets
1teaspoonground fennel
3tablespoonscrumbled cooked bacon
DirectionsPosition rack in bottom third of oven; preheat to 425°F.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.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.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.Transfer the chicken to a serving platter. Stir bacon into the vegetables and serve with the chicken.Originally appeared: EatingWell.com, August 2022
Directions
Position rack in bottom third of oven; preheat to 425°F.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.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.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.Transfer the chicken to a serving platter. Stir bacon into the vegetables and serve with the chicken.
Position rack in bottom third of oven; preheat to 425°F.
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.
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.
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.
Transfer the chicken to a serving platter. Stir bacon into the vegetables and serve with the chicken.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)378Calories11gFat31gCarbs40gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
