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Honey-Balsamic Glazed Chicken & Roasted Brussels Sprouts

Savor the taste of tender baked chicken breasts and caramelized Brussels sprouts coated in a luscious honey-balsamic glaze. This easy, one-pan dish delivers a healthy and delicious dinner in just 40 minutes.
1
40 min
TOTAL TIME
544
CALORIES
$2.38
PER SERVING
Honey-Balsamic Glazed Chicken & Roasted Brussels Sprouts
Ingredients
11 INGREDIENTS
4 SERVINGS
Salt
1/2 tsp salt
Garlic Powder
1/4 tsp garlic powder
Salt
1/4 tsp salt
Boneless Skinless Chicken Breasts
4 whole boneless skinless chicken breasts
Honey
4 tbsp honey
Brussels Sprouts
1 lb brussels sprouts
trimmed and halved
Italian Seasoning
1 tsp italian seasoning
Black Pepper
1/2 tsp black pepper
Balsamic Vinegar
1 cup balsamic vinegar
Fresh Thyme
fresh thyme
for garnish
Olive Oil
3 tbsp olive oil
Directions
12 STEPS
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
Preheat the oven to 400°F.
2
Pound the chicken breasts to an even thickness of less than 1 inch.
3
In a large mixing bowl, toss the chicken and halved Brussels sprouts with olive oil.
4
Arrange the chicken and Brussels sprouts on a sheet pan.
5
Season with Italian seasoning, 1/2 teaspoon salt, and black pepper.
6
Bake for 20-25 minutes, or until the chicken is cooked through and the Brussels sprouts are fork-tender.
7
While the chicken and vegetables are baking, prepare the glaze by adding balsamic vinegar to a medium saucepan.
8
Bring the vinegar to a boil over medium-high heat, then lower the heat and simmer for 6-8 minutes or until reduced to half its original volume.
9
Remove the saucepan from heat and stir in the honey, garlic powder, and 1/4 teaspoon salt.
10
Transfer the glaze to a bowl and let it cool while the chicken continues to cook.
11
Remove the sheet pan from the oven and drizzle the honey-balsamic glaze over the chicken and Brussels sprouts.
12
Garnish with fresh thyme, if desired, and serve immediately.
Health Info
Macros
33g
CARBS
27g
FAT
40g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
PALEO
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Frequently Asked Questions
Can I eat Brussels sprouts raw?
What's the best way to trim Brussels Sprouts?
Why are my Brussels Sprouts soggy?
How can I make my Brussels sprouts less bitter?
How long does it take to roast Brussels sprouts?
How do I know when my Brussels sprouts are done cooking?
Why are my roasted Brussels sprouts not crispy?
Do I need to pre-boil Brussels sprouts before roasting?
What seasonings go well with Brussels sprouts?
Can I add other vegetables to my Brussels sprout dish?