Name: Balsamic glazed chicken and sprouts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz brussels sprouts, halved; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 2 tbsp balsamic vinegar; 1 tsp honey; 4 olive oil cooking sprays

Nutrition

Per serving

437 calories

Protein: 48g; 44% of calories
Carbs: 33g; 30% of calories
Fat: 13g; 26% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the brussels sprouts with the olive oil, half the salt, and half the black pepper. Arrange them in a single layer with the cut sides down. Roast for 20 to 25 minutes until tender and charred on the edges.
While the sprouts roast, season the chicken breast with the remaining salt and pepper. Lightly coat a 12-inch skillet with cooking spray and set over medium-high heat. Once hot, add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more. Done when opaque in the center, 165°F.
In a small saucepan over medium heat, simmer the balsamic vinegar and honey for 3 to 5 minutes, stirring often, until the mixture reduces to about 1 tablespoon and coats the back of a spoon. Remove from the heat immediately.
Transfer the roasted sprouts to a bowl and toss with the balsamic glaze until well coated. Slice the chicken and serve it alongside the glazed sprouts.

Nutrition

Ingredients

Instructions

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