Balsamic Glazed Chicken and Brussels Sprouts

• 4 boneless, skinless chicken breasts
• 1.5 pounds brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• Salt to taste
• Pepper to taste
• 1 teaspoon dried thyme

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season chicken with salt, pepper, and thyme.
3. 3 Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear chicken, 3-4 minutes per side, then transfer skillet to the oven for 15 minutes.
4. 4 Toss brussels sprouts with remaining olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes.
5. 5 In a small saucepan, combine balsamic vinegar, honey, and garlic. Simmer until thickened.
6. 6 Once chicken is cooked, remove from oven and let rest.
7. 7 Toss roasted brussels sprouts with the balsamic glaze.
8. 8 Slice chicken and serve alongside glazed brussels sprouts.

Equipment

• Oven-safe skillet
• Baking sheet
• Saucepan

Variations

• Add sliced almonds for crunch or swap chicken for tofu for a vegan option.

Substitutions

• Substitute honey with maple syrup for a different flavor profile.
• Use olive oil cooking spray if you prefer less oil.

Pairings

• A crisp sauvignon blanc or a hearty whole grain roll on the side.

Nutrition

Tips

• For extra flavor, marinate the chicken in half the glaze for 30 minutes before cooking.
• Keep an eye on the glaze to prevent burning; reduce heat if necessary.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently to preserve texture.

Serving Suggestions

• Pairs wonderfully with a side of mashed sweet potatoes or a fresh arugula salad.

FAQ