Sheet Pan Smoked Paprika Chicken W/ Sweet Potato & Brussel

Składniki

What we send

• 1 shallot

• 1 sweet potato

• ½ Ib Brussels sprouts

• ½ oz honey

• ¼ oz smoked paprika

• 12 oz pkg boneless, skinless chicken breasts

What you need

• olive oil

• kosher salt & ground pepper

• white wine vinegar

Wskazówki

Preheat oven to 450°F with a rack in the center.

Halve shallot through the root end, then cut into ½-inch thick wedges.

Scrub sweet potato and halve lengthwise; cut into ¼-inch thick half-moons.

On a rimmed baking sheet, toss sweet potatoes and shallots with 1 tablespoon oil; season with salt and pepper.

Roast on center oven rack until almost tender and well browned on the bottom,

15-20 minutes.

Trim Brussels sprouts, remove any tough outer leaves, then halve (quarter if large).

In a small bowl, whisk together honey, ¼ teaspoon smoked paprika, 2

tablespoons oil, and 1 teaspoon vinegar.

Season to taste with salt and pepper.

Pat chicken dry; season all over with remaining smoked paprika, salt, and pepper.

Remove sweet potatoes and shallots from oven and switch oven to broil.

Add Brussels sprouts to same baking sheet and carefully toss. Nestle chicken between veggies and drizzle with oil. Broil on center oven rack until chicken is cooked through (165°F internally) and veggies are tender and charred, 8-15 minutes (watch closely; tent with foil if browning too quickly).

Serve sheet pan paprika chicken and veggies with honey vinaigrette spooned over top. Enjoy!