Name: Balsamic glazed chicken and sprouts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 8 oz brussels sprouts, halved; 2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp balsamic vinegar; 1 tsp honey

Ingredients

7 items

6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
8 oz brussels sprouts, halved
2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
2 tbsp balsamic vinegar
1 tsp honey

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the brussels sprouts with half the olive oil and a third of the salt. Arrange them in a single layer with the cut-sides down. Roast for 18 to 22 minutes without stirring until the cut sides are deep brown and a knife slides easily into the core.
Season the chicken breast with half the remaining salt and the black pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side. Transfer to a plate to rest for 5 minutes. Done when 165°F in the thickest part.
While the chicken rests, combine the balsamic vinegar, honey, and the remaining salt in a small saucepan over medium-low heat. Simmer for 4 to 5 minutes until the glaze coats the back of a spoon and leaves a trail. Remove from the heat immediately. Done when coats the back of a spoon.
Toss the hot roasted brussels sprouts in a bowl with the warm balsamic glaze. Serve the chicken alongside the glazed sprouts.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes