Ingredients
- Olive oil
- Balsamic vinegar (1/2 cup)
- Honey or maple syrup (2 tablespoons)
- Garlic (3 cloves, minced)
- Onion (1 piece, sliced)
- Lemon (1 piece, thinly sliced)
- Chicken breasts (6 pieces)
- Brussels sprouts (2 cups)
- Butternut squash (2 cups)
- Salt and pepper
Step-by-Step Instructions
- In a medium bowl, whisk together balsamic vinegar, olive oil, honey or maple syrup, minced garlic, salt, and pepper.
- Place chicken breasts in a large dish or resealable bag and pour a third of the marinade over the chicken. Seal and refrigerate for at least 30 minutes or up to 2 hours. Reserve the remaining marinade in an airtight container for later use.
- Preheat the oven to 400°F and grease a large sheet pan with olive oil. Arrange the Brussels sprouts, butternut squash, onions, and lemon slices in the pan.
- Drizzle the reserved marinade over the vegetables and toss to coat evenly.
- Remove the chicken from the marinade and arrange the breasts between the vegetables on the sheet pan. Discard the used marinade from the chicken.
- Roast in the oven for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part, and the vegetables are tender and caramelized.
- While the chicken bakes, pour the remaining unused marinade into a small saucepan over medium-low heat. Simmer for 9 minutes until it thickens slightly and brush the glaze over the chicken halfway through baking.
- 5 minutes before removing the chicken from the oven, brush it again with the glaze. Serve hot and enjoy!
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 36g
- Carbohydrates: 30g
- Fat: 12g
- Serving Size: 6 servings