Chicken with Bacon Cranberry Brussels Sprouts
The tastes of Thanksgiving don’t have to be reserved for late November. This meal is perfect for a hearty weeknight dinner.
Ingredients
4 boneless, skinless chicken breasts (pre-marinated is my favorite go-to)
4 cups cubed butternut squash
3 cups Brussels sprouts, cleaned and sliced in half (tip to stem)
6 slices of crispy bacon, crumbled
1/2 cup dried cranberries
4 oz crumbled bleu cheese
1/2 cup Greek yogurt
1 T maple syrup
1 t fresh cracked pepper
Olive oil
Garlic powder (to taste)
Onion powder (to taste)
Salt (to taste)
Directions
Preheat oven to 425°F. Toss butternut squash with olive oil, garlic powder, onion powder, salt and pepper. Spread evenly on a baking sheet. After trimming and slicing Brussels sprouts, toss with olive oil, salt and pepper. Spread evenly on a separate baking sheet, with the cut side down. Put both baking sheets in the oven and set a timer for 20 minutes. After 20 minutes, check to see if sprouts and squash are cooked. If not, flip the pans in the oven and set the timer for another 10 minutes. *Sprouts and squash can be roasted separately to allow for more caramelization.
While sprouts and squash are roasting, cook bacon in a large frying pan on the stovetop. Get it crispy, but not burned. Drain on paper towels and crumble once it’s cooled.
When sprouts and squash are cooked, turn oven temp down to 375°F. Put chicken on a baking sheet (lined with foil for easy cleanup) drizzled with olive oil or cooking spray. Bake chicken for 20 minutes.
Combine sprouts in a large bowl with crumbled bacon, dried cranberries and bleu cheese.
Whisk together the Greek yogurt with the maple syrup, a pinch of salt and the fresh cracked pepper.
Serve one chicken breast with a scoop of squash and sprouts. Drizzle the maple yogurt over the sprouts.
Serves 4
