Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples

Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples

Ingredients (recipe by wholesomelicious)

600 grams skinless chicken breast, diced

¼ cup balsamic vinegar

⅓ cup extra virgin olive oil

Juice of ½ lemon

2 cloves of garlic

¼ cup rosemary, chopped

300 grams brussel sprouts, cut off stem and cut in half

2 apples, cored, peeled and cut into chunks

6 slices of bacon, chopped

Salt and pepper to taste


  1. Dice the chicken breasts, set aside
  2. Make the marinade, blend balsamic vinegar, oil, lemon juice and garlic. Add chopped rosemary and blend for additional 1 minute or until the rosemary is well incorporated. Place chicken in a bowl, cover with marinade. Marinate for at least 5 minutes, up to 12 hours in the fridge.
  3. Preheat the oven to 190 degrees celsius, Line a large baking sheet/pan with baking paper, place brussel sprouts, apple, bacon on the pan, add chicken. Brush the left over marinade over the apples and sprouts.
  4. Bake for 15 minutes (depending on the thickness of chicken). Increase oven temperature to 200 degrees and cook for additional 5 - 10 minutes to get everything crispy.
  5. Remove from the oven and serve immediately, add salt and pepper to taste.

Calories - 444 kcal

Fat 29g

Carbs 15g

Protein 28g