Sheet Pan Maple-Balsamic Chicken and Brussels Sprouts
Photo by Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 servings
Ingredients
- 1/2cup balsamic vinegar
- 1/4cup maple syrup
- 1/2teaspoon dried thyme
- 2cloves garlic, minced
- 1teaspoon salt, divided
- 1 1/2pounds boneless skinless, chicken breasts, cut into pieces
- 1pound Brussels sprouts, sliced
- 1pound sweet potatoes, peeled and cubed
- 1small onion, chopped
- Pepper
- 2 green onions, chopped, green part only
Instructions
- In a small bowl, combine vinegar, maple syrup, thyme, garlic and ½ tsp salt. Pour half over chicken in a ziptop plastic bag and marinate at least 30 minutes in refrigerator. Set aside remaining glaze.
- Preheat oven to 400°F. Coat a large baking sheet with cooking spray. Place Brussels sprouts, sweet potatoes and onion on baking sheet, drizzle with reserved glaze and season with remaining ½ tsp salt and pepper. Bake 20 minutes.
- Reduce oven temperature to 350°F and add chicken to pan, discarding marinade. Return to oven and bake 30 minutes. Top with green onions before serving.
Photo by Mark Boughton Photography / styling by Teresa Blackburn
Nutritional Info *per serving
- Calories 410
- Fat 4g
- Cholesterol 115mg
- Sodium 740mg
- Carbohydrate 50g
- Fiber 8g
- Protein 42g