BALSAMIC GLAZED CHICKEN

Lunch/Dinner

Prep

20 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

380

Protein

37g

Carbs

42g

Fat

Ingredients

oil, Dijon mustard, dried oregano, dried rosemary, minced garlic, salt, and pepper to make the marinade. all pieces are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor). with parchment paper. drizzle of olive oil, salt, and pepper. Spread them out on one side of the baking sheet.
salt, and pepper. Spread them out on the other side of the baking sheet. Drizzle the honey evenly over the Brussels sprouts. flipping halfway through, until the sweet potatoes are tender and the Brussels sprouts are golden brown. medium heat. Cook the marinated chicken for 4-5 minutes per side, or until fully cooked and browned. Remove from the skillet and let rest for 5 minutes. sprouts evenly among 4 meal prep containers.
For the Chicken and Vegetables:
20 oz (567g) chicken breast, sliced
2 large sweet potatoes (about 400g each)
1 lb (450g) Brussels sprouts, halved
Salt and pepper, to taste
1 tablespoon (15g) honey
For the Marinade:
1/3 cup (80ml) balsamic vinegar
3 tablespoons (45ml) olive oil
1 1/2 tablespoons (22g) Dijon mustard
1 1/2 teaspoons (1.5g) dried oregano
1 1/2 teaspoons (1.5g) dried rosemary
3 garlic cloves, minced
Salt and pepper, to taste Nutritional Values (Per Serving):

Instructions

8 steps

1In a large bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, dried oregano, dried rosemary, minced garlic, salt, and pepper to make the marinade.
2Add the sliced chicken breast to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).
3Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
4Peel and cube the sweet potatoes, then toss with a light drizzle of olive oil, salt, and pepper. Spread them out on one side of the baking sheet.
5Toss the halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Spread them out on the other side of the baking sheet. Drizzle the honey evenly over the Brussels sprouts.
6Roast the vegetables in the oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the Brussels sprouts are golden brown.
7While the vegetables roast, heat a non-stick skillet over medium heat. Cook the marinated chicken for 4-5 minutes per side, or until fully cooked and browned. Remove from the skillet and let rest for 5 minutes.
8Divide the cooked chicken, sweet potatoes, and Brussels sprouts evenly among 4 meal prep containers. For the Chicken and Vegetables: 20 oz (567g) chicken breast, sliced 2 large sweet potatoes (about 400g each) 1 lb (450g) Brussels sprouts, halved Salt and pepper, to taste 1 tablespoon (15g) honey For the Marinade: 1/3 cup (80ml) balsamic vinegar 3 tablespoons (45ml) olive oil 1 1/2 tablespoons (22g) Dijon mustard 1 1/2 teaspoons (1.5g) dried oregano 1 1/2 teaspoons (1.5g) dried rosemary 3 garlic cloves, minced Salt and pepper, to taste