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- 4 boneless, skinless chicken breasts - 1 lb Brussels sprouts, halved - 1 cup cherry tomatoes, halved - 1/4 cup balsamic vinegar - 2 tablespoons olive oil - 2 tablespoons honey - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - Fresh basil leaves, for garnish - Calories: 350 - Protein: 30g - Carbohydrates: 20g - Fats: 15g - Fiber: 4g - Sugar: 6g If you're missing an ingredient, don't worry! Here are some easy swaps: - Use chicken thighs instead of breasts for a juicier bite. - Replace Brussels sprouts with green beans for a different texture. - Swap cherry tomatoes with diced bell peppers for added sweetness. - Use maple syrup instead of honey for a vegan option. - Try apple cider vinegar in place of balsamic vinegar for a tangy twist. Feel free to mix and match based on what you have at home! First, preheat your oven to 400°F (200°C). This helps cook the food evenly. While the oven heats, make the glaze. In a small bowl, mix 1/4 cup balsamic vinegar, 2 tablespoons olive oil, and 2 tablespoons honey. Add 1 teaspoon garlic powder and 1 teaspoon onion powder. Season with salt and pepper. Whisk until smooth and fragrant. Next, take 4 boneless, skinless chicken breasts. Place them on a large sheet pan. Make sure to space them apart. Drizzle half of the balsamic glaze over the chicken. Use a brush or a spoon to coat each piece well. This adds flavor and gives a nice shine. Now, let’s prep the veggies. Halve 1 pound of Brussels sprouts and 1 cup of cherry tomatoes. In a separate bowl, toss the veggies with the remaining balsamic glaze. Ensure they are evenly coated. Arrange the Brussels sprouts and tomatoes around the chicken on the sheet pan. This makes the dish colorful and appealing. Place the sheet pan in the preheated oven. Roast everything for 25 to 30 minutes. The chicken needs to reach an internal temperature of 165°F (75°C). The Brussels sprouts should be tender and caramelized. Keep an eye on them for perfect results. Once the timer goes off, remove the pan from the oven. Let the chicken and veggies rest for about 5 minutes. This allows the juices to settle in the chicken. Finally, sprinkle fresh basil leaves over the dish. This adds color and a fresh smell. Serve it up and enjoy! To get juicy chicken, start with even-sized breasts. This helps them cook at the same rate. Use a meat thermometer to check the chicken's temperature. You want it to reach 165°F (75°C). After roasting, let the chicken rest for five minutes. This step keeps all the tasty juices inside. For Brussels sprouts that crunch, cut them in half. This gives more surface area for roasting. Toss them in oil and glaze well. Space them out on the pan. If they are too close, they will steam instead of roast. Roast until they are golden and tender. Want to boost flavor? Add fresh herbs like thyme or rosemary. You can also include garlic cloves for a stronger taste. A pinch of red pepper flakes adds a nice kick. Drizzle more balsamic glaze right before serving for extra richness. These simple tweaks make your dish pop! {{image_4}} You can switch the chicken for other proteins. Pork tenderloin works great here. It cooks well and absorbs the glaze nicely. You can also use tofu for a vegetarian dish. Press the tofu to remove excess water. This helps it soak up the flavors. Each protein brings a new twist to the dish. Feel free to get creative with your veggies. Carrots and bell peppers add sweetness and color. Broccoli or cauliflower can add a nice crunch. As the seasons change, so can your veggies. In summer, use zucchini or corn. In fall, think about adding squash or sweet potatoes. The options are endless! You can change the flavor with different herbs and spices. Fresh rosemary or thyme brightens the dish. A pinch of red pepper flakes adds heat. You could also try a splash of orange juice for a citrus twist. Experiment with these options to find your favorite combination. Each change can make your meal feel new and exciting. After enjoying your balsamic chicken and Brussels sprouts, let the leftovers cool down. Place them in an airtight container. This helps keep the flavors fresh. Store the container in the fridge. Your meal will last for about three days. Just make sure you don’t leave it out too long. To reheat, you can use the oven or the microwave. If using the oven, set it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes, until warm. If using the microwave, place your meal on a microwave-safe plate. Heat in short bursts, about 1-2 minutes, checking often. This way, you keep the chicken juicy. You can freeze leftovers for later. Place the cooled chicken and veggies in a freezer-safe container. Be sure to use a layer of plastic wrap before sealing. This keeps out air and prevents freezer burn. The meal will last about three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. This method helps keep the texture nice. The chicken is done when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check the thickest part of the chicken. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. It’s best to let the chicken rest for five minutes after roasting. This helps keep it juicy. Yes, you can use frozen Brussels sprouts. However, they may not get as crispy as fresh ones. If using frozen, let them thaw first. Pat them dry to remove excess moisture. This helps them roast better and stay flavorful. You can serve this dish with various sides. Here are some ideas: - Mashed potatoes - Quinoa or rice - A fresh green salad - Crusty bread These sides complement the flavors of the chicken and veggies well. Yes, this recipe is gluten-free. The ingredients used, such as chicken, Brussels sprouts, and balsamic vinegar, do not contain gluten. Always check labels for any added sauces or seasonings. This ensures they meet gluten-free standards. This article covered ingredients, preparation steps, and tips for a delicious dish. You learned how to roast chicken and Brussels sprouts, plus storage and serving advice. I shared various substitutions and variations, making this meal adaptable for your taste. Remember, cooking is fun and a chance to be creative. Use these guidelines to enjoy your time in the kitchen. Explore new flavors and make this recipe your own!

Balsamic Chicken & Brussels Sheet Pan

Savor the deliciousness of Balsamic Glazed Chicken & Brussels Delight with this easy recipe! In just 40 minutes, create a mouthwatering meal featuring tender chicken breasts, caramelized Brussels sprouts, and juicy cherry tomatoes, all drizzled in a flavorful balsamic glaze. Perfect for a weeknight dinner or special occasions, this dish is both healthy and simple to make. Click to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 lb Brussels sprouts, halved

1 cup cherry tomatoes, halved

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons honey

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C), ensuring that it reaches the right temperature for even cooking.

    Make the Glaze: In a small mixing bowl, combine the balsamic vinegar, olive oil, honey, garlic powder, onion powder, and a pinch of salt and pepper. Whisk the mixture thoroughly until well blended, creating a smooth and fragrant glaze.

      Prepare the Chicken: On a large sheet pan, lay out the chicken breasts, making sure to space them evenly apart to allow for even cooking.

        Coat the Chicken: Drizzle half of your prepared balsamic glaze over the chicken breasts, using a brush or the back of a spoon to ensure each piece is generously coated with the glaze.

          Toss the Vegetables: In a separate bowl, add the halved Brussels sprouts and cherry tomatoes. Pour the remaining balsamic glaze over them and toss gently until all the veggies are evenly coated in the glossy glaze.

            Arrange the Veggies: Carefully place the glazed Brussels sprouts and cherry tomatoes around the chicken on the sheet pan, creating a vibrant and colorful arrangement.

              Roast: Place the sheet pan in the preheated oven and roast everything for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), while the Brussels sprouts become tender and beautifully caramelized.

                Rest Before Serving: Once done, remove the pan from the oven and allow the chicken and vegetables to rest for about 5 minutes. This helps the juices redistribute in the chicken, making it even more tender and flavorful.

                  Garnish and Plate: Before serving, sprinkle fresh basil leaves over the chicken and veggies for a pop of color and a fresh herbal aroma.

                    - Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

                      - Presentation Tips: Serve this dish in a large shallow bowl or on a rustic wooden platter, allowing the vibrant colors of the roasted Brussels sprouts and cherry tomatoes to shine. Add a drizzle of extra balsamic glaze around the edges for extra flair. Enjoy!