The owners of Just What the Kosher Ordered serve up some amazing sheet pan meals!
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CHICKEN BRUSSEL SPROUTS PEPPER AND ONIONS SHEET PAN
Winner, winner, chicken dinner!
This quick and easy one-sheet wonder requires just a handful of basic ingredients and features a flavorful marinade for the chicken that the whole family will love. The crispier the Brussels sprouts, the more delicious, so don’t be afraid to let them get nice and brown. (We fight over the crispy leaves in my house!)
Chicken marinade
• 2 tablespoons olive oil
• 2 teaspoons white vinegar
• 1 tablespoon paprika
• 1½ teaspoons kosher salt
• 1/2 teaspoon garlic powder
CHICKEN AND BRUSSELS SPROUTS
• 3 pounds chicken cutlets
• 1 pound Brussels sprouts, trimmed and halved, one onion thinly sliced and one red pepper thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
Preparation
1. Preheat oven to 400 F.
2. In a medium bowl, add the marinade ingredients (2 tablespoons olive oil, vinegar, paprika, salt and garlic powder) and whisk until well-combined. Add the chicken and toss with marinade to evenly coat. Cover and marinate in the fridge for 15-30 minutes
3. Add Brussels sprouts Onion and peppers to a baking sheet and drizzle with 2 tablespoons olive oil. Using your hands or tongs, give them a good toss to fully coat. Spread them out in a single layer and sprinkle with salt and pepper. Place in the cook for 15 minutes.
4. Remove baking sheet from the oven and nestle the marinated chicken pieces between the vegetables. Place back in the oven for another 10 minutes, or until the chicken is cooked through. Season with salt and pepper to taste. Serve and enjoy.
