This is an easy and healthy sheet pan meal with honey balsamic chicken and brussels sprouts ready in 1/2 hour!!!!! My kind of meal every day of the week . It was so super easy and ingredients were minimal . I stopped and picked up chicken and brussels sprouts and I had all the other ingredients in the house. I asked the butcher at Whole Foods to pound the chicken breasts so they would cook quickly and it was truly perfect. I served over rice but if you’re really watching your waistline after the holidays you can omit it . Easy Peasy , Healthy and Delicious that’s how I like it.
3-4 boneless skinless chicken breasts
1 lb. brussels sprouts, cut in 1/2 lengthwise
3 Tbsp. Olive Oil
1 teaspoon Italian Seasoning
1/2 tsp. Kosher Salt and a few turns on the Pepper Mill
1 cup Balsamic Vinegar
4 Tablespoons Honey
1/4 tsp garlic powder
1/4 tsp. kosher salt
Preheat oven to 400 degrees. Ask Butcher to pound chicken breasts to even thickness and less than 1 inch thick. Combine chicken and brussels in a large bowl, drizzle with olive oil and toss to coat.
Arrange chicken and brussels sprouts on a sprayed sheet pan ( Pam). Season with italian seasonings and salt and pepper. Transfer to oven and bake for 15 minutes or until chicken is cooked through and brussels are almost fork tender. I cooked for 15 minutes.
Now prepare the glaze:
Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for app. 6-8 minutes until reduced to half the original volume. Remove from the heat and stir in the honey, garlic powder, and salt. Allow the sauce to cool while the chicken finishes cooking.
After Chicken and Brussels have baked for about 15 minutes, switch to broil for app. 2-4 minutes . Be careful not to burn up brussels sprouts, just check on it after 2 minutes and then again. Remove chicken sheet pan from oven, drizzle with the balsamic glaze and a little cracked black pepper and serve. I served over rice and it was just perfect.
*This should serve 3-4 people nicely especially with the rice.