Chicken & Brussel Sprouts
In just half an hour, indulge in a delightful sheet pan feast featuring succulent bites of chicken thighs, oven-roasted brussels sprouts, irresistibly crisp bacon, caramelized shallots, and a burst of tangy balsamic vinegar. This wholesome creation is guaranteed to win the hearts of your entire family!
4
Serving size
30
Chicken
Ingredients
Fresh:
4 boneless, skinless chicken thighs, cut into 1-inch pieces
1 pound Brussels sprouts, cut into bite-sized pieces
3 slices of bacon, cut into small pieces
1 package cauliflower rice (or 1 head of cauliflower, riced)
1 large shallot, thinly sliced
¼ cup grated Parmesan cheese
Staple:
3 tablespoons melted unsalted butter or ghee
2 teaspoons Magic Mushroom Powder (from Nom Nom Paleo spice blends, available in shop and below in "products used") or sub paprika
1 tablespoon aged balsamic vinegar
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Free-range organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Preheat the oven to 400°F.
- Arrange the cut chicken thighs on a baking sheet lined with optional unbleached parchment paper for easier cleanup.
- Spread Brussels sprouts, bacon, cauliflower rice, and shallot slices on the baking sheet.
- Next, toss everything with melted ghee, Magic Mushroom Powder (or paprika), salt, and pepper to taste. Ensure a thorough mix for even coating.
- Bake in the preheated oven for 15 minutes. Pause to toss the ingredients, then continue baking for an additional 5-10 minutes or until the chicken is fully cooked.
- Once out of the oven, drizzle the concoction with balsamic vinegar and sprinkle it with Parmesan cheese.
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