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🥘 Ingredients

• Brussels sprouts
  24 oz
• apple cider vinegar
  1 tbsp
• bacon strips
  1 lb
• boneless, skinless chicken breasts
  4
• dijon mustard
  1 tsp
• maple syrup
  1 tbsp
• pepper
  1/4 tsp
• red onion wedges
  1 medium
• salt
  1/2 tsp

🍳 Cookware

• baking sheet
• oven
• small bowl

1. 1

   ```cooklang Place bacon strips on a rimmed baking sheet and bake in a oven at 400°F (200°C) until crisp, 18 to 22 minutes.

   bacon strips: 1 lb
2. 2

   Transfer bacon to a paper towel–lined plate.
3. 3

   Pour off all but 1 tablespoon bacon fat from baking sheet.
4. 4

   Toss Brussels sprouts , halved, and red onion wedges with reserved bacon fat, salt , and pepper on baking sheet.

   Brussels sprouts: 24 oz, red onion wedges: 1 medium, salt: 1/2 tsp, pepper: 1/4 tsp
5. 5

   Roast until sprouts and onion are tender and browned, 20 to 25 minutes.
6. 6

   Push vegetables to edges of baking sheet.
7. 7

   Whisk maple syrup , apple cider vinegar , and dijon mustard in a small bowl .

   maple syrup: 1 tbsp, apple cider vinegar: 1 tbsp, dijon mustard: 1 tsp
8. 8

   Pour mixture into center of baking sheet and arrange boneless, skinless chicken breasts , trimmed, in center of baking sheet.

   boneless, skinless chicken breasts: 4
9. 9

   Brush chicken with glaze.
10. 10

    Bake until chicken registers 160°F (71°C), 18 to 22 minutes.
11. 11

    Let rest for 5 minutes before serving.
12. 12

    Crumble bacon and sprinkle over chicken and vegetables. ```