Balsamic Chicken & Brussel Sprouts- Sheet Pan

Here is another good sheet pan recipe, and Whole 30 approved! However, if you don't like Brussel sprouts, then you probably won't be a huge fan of this one! This is so quick and easy, and even my boys will eat the Brussel sprouts with this recipe. The recipe comes from The Natural Nurturer. 


Balsamic Chicken & Brussel Sprouts


Ingredients:
  • 1.5 pounds chicken breast, cut into bite size pieces
  • 1 pound brussel sprouts, cut in half or quarters if sprouts are extra large (cut them fairly small, or your sprouts won't be cooked, and the chicken will be dry and overdone!)
  • 1/4 cup balsamic vinegar
  • 1 tsp garlic powder
  • 2 Tbsp olive or avocado oil
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1 tsp sea salt
Directions:

         Step 1: Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. (this is optional, you can just grease the pan instead. However, if you've never used parchment paper for cooking, then you should try it! :)
        
         Step 2: In a large bowl, combine the balsamic vinegar, garlic powder, oil, basil, oregano, and sea salt. Whisk together.
         
        Step 3: Add the cut chicken & brussel sprouts to the bowl. Toss to coat. 

        Step 4: Spread the sprouts & chicken out in a single layer on the baking sheet. Bake for 20 minutes or until chicken is no longer pink in the center and sprouts are tender. 




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