Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples

• Gluten free
• Paleo

• Meat

  • 6 slices Bacon
  • 1 1/2 lbs Chicken breast

• Produce

  • 2 Apples
  • 10 oz Brussel sprouts
  • 2 cloves Garlic
  • 1/2 Lemon, Juice of
  • 1/4 cup Rosemary

• Condiments

  • 1/4 cup Balsamic vinegar

• Oils & Vinegars

  • 1/2 cup Olive oil

Found on wholesomelicious.com

Description

Ingredients

• 1.5 lbs chicken breast
• ¼ cup balsamic vinegar
• ½ cup olive oil
• Juice of ½ lemon
• 2 cloves garlic, crushed
• ¼ 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

Directions

• 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.