A Caesar-y Brussels and Chicken Sheet Pan Dinner

Recipes for the weekend!

Hi and happy Friday! I’m keeping this week’s edition pretty short because I have one awesome recipe to share and it’s a NO FRILLS, let’s-get-down-to-business good.

In the constant search for easy, low-carb dinners (especially sheet pan dinners like this Cheesy Chicken and Cauliflower Rice), I recently created this sheet pan situation that is like a cross between a classic Caesar salad and warm, crisp, roasted Brussels sprouts. If both of those items are Favorite Foods for you (and rightly so), you will love this simple recipe!

You’ll need two sheet pans to make it, but it’s worth the extra pan so that everything can cook together (but separately!) in the oven. Boneless/skinless chicken thighs on one pan and the Brussels sprouts on the other pan. This two-pan thing is quite essential because if you try to squeeze it all together on one pan, you’ll end up with mushy Brussels sprouts instead of beautifully roasted Brussels with the crackly outer leaves that get extra crisp and delicious and are everyone’s favorite.

The biggest tip for roasting Brussels sprouts: give them room. Don’t crowd these guys. Too many stuffed onto one pan results in the sprouts releasing heat and steaming their neighboring sprouts instead of roasting from all around.

Even though this recipe is super easy, I wouldn’t call it super quick because it does take some time to slice the Brussels sprouts in half. You could cut them in advance to keep the dinner prep on the lighter side, but either way, I see chopping time as a good time to catch up on an audio book or podcast. ;)

The creamy Caesar-y sauce calls for many of the same ingredients you’d need for a classic Caesar dressing. It’s extra creamy thanks to a little bit of Cashew yogurt; you can also swap in Greek yogurt if you’re okay with dairy. Add the ingredients to the blender, blend it up, and your sauce is ready to go.

Brussels sprouts roasting on a sheet pan; the final, plated dish.

Caesar-y Brussels Sprouts and Chicken Sheet Pan Dinner

Yield: 4-5 servings

Equipment needed: 2 sheet pans; blender or food processor

Ingredients:

• 1 tsp smoked paprika

• 1 tsp salt

• 1 tsp pepper

• ¾ tsp garlic powder

• 1-1/2 pounds Brussels sprouts, halved (cut extra large ones in quarters)

• 1-1/2 pounds boneless/skinless chicken thighs

• 3 tablespoons extra virgin olive oil 

Caesar sauce:

• 2 garlic cloves

• 2 small anchovies (packed in olive oil)

• 2 teaspoons Dijon mustard

• 1 lemon, juiced

• ½  cup cashew yogurt (can also sub Greek yogurt or dairy-free yogurt of choice)

• ¼  cup extra virgin olive oil

• ½ cup Parmesan cheese, divided

• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 450°F. Arrange oven racks so you have two in the center of the oven.

2. Add the paprika, salt, pepper, and garlic powder to a small dish and mix to combine.

3. Place the Brussels sprouts on one sheet pan and the chicken thighs on the second sheet pan. Pat dry the chicken thighs with paper towels.

4. Drizzle 1 tablespoon of olive oil on the chicken and 2 tablespoons on the Brussels sprouts. Toss the Brussels sprouts in the oil so they’re evenly coated.

5. Season the Brussels sprouts with about half the seasoning and toss to mix well. Arrange them cut-side down on the pan, evenly spread out.

6. Use the remaining spice mix to season the chicken.

7. Transfer the sheet pans to the oven, placing the chicken on the bottom rack and the Brussels sprouts on the top rack. Bake for 20-25 minutes or until the chicken is done and the Brussels are roasted. If needed, remove one pan before the other. 

8. While it roasts, make the Caesar sauce. Combine the garlic, anchovies, mustard, lemon juice, cashew yogurt, and olive oil in a small blender or food processor (I use a bullet blender). Process until smooth, then stir in 1/4 cup Parmesan cheese.

9. Taste the sauce and add salt and pepper as needed (Parmesan is naturally salty so this is why I recommend adding salt/pepper last).

10. When the chicken and Brussels are done, pour about 1/2 cup sauce over the Brussels sprouts and toss them to coat in the sauce. Sprinkle the remaining Parmesan on top.

11. Serve the Brussels sprouts with sliced chicken on top and extra Parmesan.

Notes:

• Make sure the chicken thighs are spread out flat so they cook evenly.

• The chicken and Brussels sprouts should cook for about the same time but this may vary depending on the size of each. The chicken is done when it reaches an internal temperature of 165°F.

I hope you love this recipe as much as my family has the past few weeks!

What I’ve been loving this week

• Daily walks in the gorgeous February sun here in Arizona (seriously, the weather right now is PERFECT).

• Brownies. Always!

• Home reno inspiration. We always need boring things like new carpet or a sliding glass door but it’s so fun to daydream, especially when mood boards make it easy.

• Prioritizing rest with early bedtimes all around.

What to make this weekend

Broccoli crunch salad and breakfast cottage cheese bowls.

So many ideas! There’s this crustless zucchini quiche, keto Thai curry with chicken and eggplant, and my favorite Sunday dinner: pot roast.

Looking for something quick? I love these healthy burger bowls with mushrooms and truffle sauce, tangy citrus slaw, broccoli crunch salad and these low-carb cottage cheese and fruit bowls.

And don’t forget about these olive oil and lemon wellness shots that take minutes to prepare and will give you enough servings for the week ahead.

Have a wonderful weekend!

Abby