This quick and easy sheet pan wonder makes a satisfying chicken dinner with all the yummy flavors of a Caesar salad.
Recipe tags: garlic base, moderate difficulty, main, chicken, roast
| Quantity | Ingredient |
|---|---|
| 1 lb | Brussels sprouts, halved |
| 1 lb | chicken tenders |
| 6 | slices bacon, chopped |
| 1 | red onion, cut into wedges |
| 2 tbsp | lemon zest |
| 1 tbsp | lemon juice |
| 1 tbsp | Better Than Bouillon® Roasted Garlic Base |
| ½ cup | shredded Parmesan cheese, divided |
| 1 cup | croutons |
| ⅓ cup | Caesar dressing |
| Lemon wedges |
Preheat oven to 425°F.
Arrange Brussels sprouts, chicken tenders, bacon, and red onion on large parchment paper–lined baking sheet.
In small bowl, whisk together oil, lemon zest, lemon juice and Roasted Garlic Base. Drizzle lemon mixture over chicken and vegetables. Sprinkle with 2 Tbsp shredded Parmesan.
Bake for 12 to 15 minutes or until chicken is cooked through and lightly golden, and Brussels sprouts and red onion are tender.
Increase oven to broil and broil for 3 to 5 minutes or until bacon is crispy and light char-marks appear on chicken, Brussels sprouts, and onions. Let cool for 2 to 3 minutes.
Transfer sheet pan mixture to large platter. Sprinkle with croutons. Drizzle with Caesar dressing and garnish with remaining Parmesan. Serve with lemon.
Tip: Substitute Brussels sprouts with broccoli or cauliflower if preferred.