Nutritious and tasty sheet pan dinner of roasted bacon, chicken and mixed vegetables drizzled over with creamy Caesar dressing. This recipe is for 2 servings but can easily be adjusted for 1 or 4 people and made on two sheet pan trays or a smaller one. Gluten-free, paleo, Whole30 and keto-friendly meal.
2 tablespoons olive oil
8 Brussels sprouts (ends cut off and halved)
3 baby zucchini, sliced in halves (or 1 large zucchini, sliced in quarters lengthways)
1/2 red sweet pepper/capsicum, sliced into strips
1.5 chicken breast, sliced into thick pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 rashers bacon, sliced into strips or cubes
For Caesar dressing
1/4 cup mayonnaise
2 anchovies, chopped very finely
1 garlic clove, grated or minced
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon nutritional yeast flakes
A good pinch of pepper
- Preheat the oven to 220 C / 425 F. We want it nice and hot so that our food is roasted quickly.
- Remove the ends off the Brussel sprouts and cut them in halves. Cut larger zucchini into quarters going lengthways or into large circles. If using a baby or small zucchini like me, slice them in halves and score with a knife in a criss-cross pattern (not essential but looks pretty). Cut the red peppers into large strips or cubes.
- Grease the sheet pan with a tablespoon of olive oil. There is no must-have way to arranging the chicken and vegetables on your baking tray as long as you don’t overlap them much. Once everything is laid out, season with salt and pepper and then drizzle a little more oil over the top (mostly veggies). Bacon will also release some fat while cooking. Scatter bacon pieces over the chicken and vegetables.
- Bake for 15 minutes, middle shelf, then remove the tray and tip out some of the cooking juices (this will help to crisp everything up). Pop back in for 5 more minutes, so a total of 20 minutes. If cooking larger pieces of chicken, allow a total of 25 minutes.
- Mix the dressing while everything is roasting away.
- Once ready, remove the sheet pan from the oven and drizzle some of the dressing over chicken and vegetables and serve the rest on the side. You can also divide the food between two plates and then drizzle with the dressing when serving.
- Anchovies can be replaced with a teaspoon of fish sauce. Don’t be afraid of using them as they add that authentic touch to the Caesar dressing. If dairy is not an issue, you can replace nutritional yeast flakes with a tablespoon of grated Parmesan cheese.
- Chicken breast or thigh meat can be used for this recipe.
- Feel free to use any other vegetables or swap with whatever is in season for you. If you want more carbs, add some sweet potato, pumpkin or carrots. If you want fewer carbs, omit the red peppers and use more green vegetables. If you eat bread, you can even toss some diced old sourdough cubes for extra crouton action.
- Serving Size: Half of the pan
- Calories: 647
- Sugar: 4.6 g
- Sodium: 1227 mg
- Fat: 45.8 g
- Saturated Fat: 9.3 g
- Carbohydrates: 12.4 g
- Fiber: 3.8 g
- Protein: 46.6 g
- Cholesterol: 154.7 mg