I’m all about simplicity. And I am constantly trying to find where easy, healthy, and delicious intersect. Frankly, it’s fairly simple to make something healthy that tastes well…healthy. Or something unbelievably healthy and delicious that takes three hours and comes with lots of clean up. Unfortunately, a lot of times simple + healthy= bland. At least that’s how it is in my world. There’s a lot of great recipes out there that are cheap and quick, but not exactly yummy. I’ll put it on my meal plan because hey, it’s cheap and healthy! But when I go to make them after a crazy day and my ambition is waning, I am tempted to go out if I know it probably won’t even taste good.
This “problem” of mine is what led me to this recipe. Here’s something with different flavors and textures all in one pan and it’s not a soup. The brussels sprouts caramelize under melted parmesan, the chicken is super tender, and the potatoes are reminiscent of breakfast potatoes.
This homemade marinade would be delicious on so many roasted veggies! I want to try it on salmon as well. Just add lemon!
The tricky part is getting it to all cook at the same rate. I learned that it’s important to cut your potatoes smaller, so that cook at the same rate as the sprouts. So pay attention to the cooking notes!
- 3 tablespoons of olive oil (you can also use a heat safe oil like avocado oil or a neutral flavor coconut oil)
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of paprika
- 1 teaspoon of parsley
- 1/2 teaspoon of onion powder
- 2 cloves garlic or 1 teaspoon minced fresh garlic
- Kosher salt and pepper to taste
- 6 small yellow potatoes cut into small hash brown size (smaller than picture)
- Brussels sprouts 8 oz (trimmed and cut into halves)
- 1 1/2 lbs of chicken tenders
- Preheat oven to 400 degrees.
- Combine two of the three tablespoons of olive oil with apple cider vinegar.
- Whisk in paprika, parsley, onion powder, and garlic. Set aside.
- Trim brussels sprouts and cut into half. If you have any small sprouts, leave whole so they don't overcook.
- Cut potatoes into about half inch cubes. No need to peel.
- Line up potatoes, chicken and sprouts on a large ungreased cookie sheet.
- Generously coat the potatoes and the chicken with the marinade.
- Next, coat the sprouts with the olive oil.
- Shake sea salt and pepper over the entire pan.
- Sprinkle parmesan directly over sprouts. Cook for 15 minutes and then 3-5 minutes on broil (watching closely).