Sheet Pan Roasted Brussels Sprouts and Chicken

Sheet Pan Roasted Brussels Sprouts and Chicken 4 skinless boneless chicken breast halves 1 ½ lbs Fresh Brussels Sprouts 2 ½ Tbs olive oil divided Seasoning Mix 1 Tbs coarse sea salt 1 tsp garlic powder 1 tsp ground black pepper 1 tsp dried sage ½ tsp paprika ¼ tsp cayenne Preheat oven to 400 degrees F. Cut the bottom off of each brussels sprout, and cut in half lengthwise. Put in large bowl, set aside. Mix seasonings together in a small bowl, set aside Brush chicken breasts with olive oil (approx 1 ½ Tbs) and sprinkle both sides with seasoning mix, leaving some seasoning mix for the brussels sprouts Place chicken breasts across half a sheet pan. Add remaining olive oil and seasoning to the bowl with the brussels sprouts, and use a wooden spoon to toss them to coat them in the oil and seasonings. Add brussel sprouts in a single layer across remaining portion of sheet pan. Bake in the preheated oven for 10 minutes. After 10 minutes, flip chicken and return to over to cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). At this time the brussels sprouts will be tender throughout and slightly browned. Serve and enjoy!