Sheet Pan Chicken and Veggie Dinner

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This is one of my favorite recipes to make when I want something healthy, but easy. The bacon adds so much flavor to the chicken and veggies. You can also change out the vegetables or make some steamed broccoli for the kids if they won’t eat the brussels sprouts.This meal is great for low carb diets and is also gluten free. Best of all, when you use the foil, you don’t even have a pan to wash!

Sheet Pan Chicken and Veggie Dinner

1 lb Chicken Thighs

Bacon (cut into small pieces)

Brussels Sprouts (or zucchini/ any other squash)


Olive oil

Salt/ Pepper

Preheat oven to 350. Take a cookie sheet or stoneware, cover with foil, drizzle a little olive oil on the foil. Place Chicken thighs on one half of the pan, place brussels sprouts (or other veggie) on the other half of the pan. Place small (uncooked) bacon pieces all over the chicken and the veggies. Add some salt and pepper to chicken and brussels sprouts. Stir brussels to coat with olive oil and salt and pepper. Place in oven and cook for 30 – 35 minutes.

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