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., August 2022


Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf

Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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. 

Nutrition Facts

4 oz. chicken & 1 1/4 cups vegetables
378 calories; protein 40g; carbohydrates 31g; dietary fiber 7g; sugars 7g; fat 11g; saturated fat 1g; mono fat 5g; poly fat 1g; cholesterol 85mg; vitamin a iu 16756IU; vitamin b3 niacin 1mg; vitamin c 78mg; vitamin e iu 3IU; folate 66mg; vitamin k 159mg; sodium 795mg; calcium 79mg; iron 3mg; magnesium 49mg; phosphorus 115mg; potassium 730mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 2mcg.