September 28, 2018


Food › recipe › vegetable ›

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4 boneless, skinless chicken breasts, trimmed of excess fat and  lightly pounded to a 
3 T olive oil, divided
4 cloves garlic, minced
2 T chopped fresh rosemary, divided
1 tsp  ground cinnamon
4 cups Brussels sprouts, trimmed and halved (quarter if very large), about 1 pound
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 medium red onion, cut into 3/4-inch pieces
1 medium Granny smith apple, peeled, cored, and cut into rough 1-inch pieces (these
          pieces should be larger than the other vegetables)
   Preheat the oven to 425*. Place the chicken breasts in a large ziplock bag. Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day. Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a  large, rimmed baking sheet. Drizzle with the remaining 1 1/2 T olive oil, toss to evenly coat, then spread into an even layer.
    Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through, about 25 to 35 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.

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