Description
This Balsamic Glazed Brussels & Chicken recipe combines tender chicken breasts with caramelized Brussels sprouts, all coated in a tangy and slightly sweet balsamic glaze. Perfect for a flavorful and healthy weeknight dinner, this dish is baked to perfection and ready in just 45 minutes.
Ingredients
Scale
Proteins
- 2 boneless, skinless chicken breasts
Vegetables
- 1 pound Brussels sprouts, halved
Seasonings & Marinade
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the perfect temperature while preparing the ingredients.
- Prepare the glaze: In a mixing bowl, combine the olive oil, balsamic vinegar, garlic powder, onion powder, salt, and pepper. Stir well to create a flavorful marinade.
- Coat chicken and Brussels sprouts: Add the chicken breasts and halved Brussels sprouts to the bowl. Toss everything thoroughly until the chicken and vegetables are evenly coated with the glaze.
- Arrange on baking sheet: Spread the chicken and Brussels sprouts in a single layer on a baking sheet to ensure even cooking and caramelization.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through and the Brussels sprouts are tender and caramelized.
- Rest and serve: Remove the baking sheet from the oven and allow the chicken to rest for a few minutes before serving, giving the juices time to redistribute for optimal flavor and juiciness.
Notes
- For extra crisp Brussels sprouts, you can broil for the last 2-3 minutes of baking, watching carefully to prevent burning.
- Chicken can be checked for doneness using a meat thermometer; it should read 165°F (75°C) internally.
- Feel free to add freshly chopped herbs like parsley or thyme after baking for enhanced aroma.
- If you prefer a thicker glaze, reduce the balsamic vinegar in a small pan before mixing it with the other ingredients.
- This dish pairs nicely with a side of quinoa or roasted potatoes for a complete meal.
