I love dinners where everything is cooked or baked together in one pan. They are so simple and quick, yet so delicious. This recipe is one that is sure to satisfy everyone in your family, especially the one who cooks it, considering there is only one pan to clean :). *Keep in mind, this recipe is cleanse-friendly. Just make sure you remove or add some of the ingredients below to fulfill your food plan requirements! - We love to substitute olive oil for no-sodium chicken stock for a lower fat option!*
9-8-16 photo: cooking classy
Ingredients:
  • 4 - 5 chicken breasts
  • 4 tbsp olive oil, divided
  • 1 1/2 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 tbsp each minced fresh thyme, sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb brussels sprouts, sliced into halves
  • 2 Fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices turkey bacon, chopped into 1-inch pieces
    Directions:
  • Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 20-25 minutes. Sprinkle with more herbs and serve immediately.