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–+ servings

One Pan Balsamic Chicken and Veggies

Balsamic vinegar is so yummy and a great marinade, salad dressing, drink...Okay not the best idea to drink it, but it is a dietitian favorite!
Course Main Dish
Cuisine Italian
Keyword Easy, Lean protein, Make ahead, Meal prep, Quick
Cooking Method Sheet Pan Meals
Condition Cancer, Dairy Free, Diabetes, Gluten Free, Nut Free, PCOS
Servings 4 servings

Ingredients

  • 2 chicken breast, boneless, skinless, about 1 lb total
  • 3 Tbsp olive oil divided
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb Brussels sprouts halved
  • 2 sweet potato medium
  • salt and pepper

Instructions

  • Preheat the oven to 375°F.
  • Add chicken to gallon size Ziploc bag along with oil, vinegar, garlic, salt, and pepper. Seal bag and massage so chicken is evenly coated. Use a flat sided mallet to flatten chicken breasts so they are about the same thickness. Set bag in fridge to marinate while you prep the veggies.
  • Halve the Brussels sprouts and arrange so they cover about 1/3 of the pan. Don't be afraid to pack them in as they shrink during cooking. Dice the sweet potatoes into even-sized cubes and arrange on the pan covering about another 1/3 of the pan. Drizzle vegetables with 1 Tbsp olive oil, add salt and pepper to taste, and toss gently to coat. Flip Brussels sprouts so they are flat side up.
  • Remove chicken from Ziploc and place on the remaining 1/3 of the pan. Bake for 25-30 minutes in the oven, or until Brussels sprouts begin to caramelize around the edges and chicken reaches an internal temperature of 165°F.
  • Slice the chicken breasts in half and serve each half with vegetables. Optional: drizzle chicken and brussel sprouts with 1 tsp balsamic glaze (like Bertolli or Alessi) after plating.

Notes

Recipe and Photo by Nutrition Intern, Kristin Jenkins

Nutrition

Carbohydrates: 24g | Protein: 29g | Fat: 14g | Sodium: 488mg | Potassium: 1080mg | Fiber: 6g