Sheet Pan Chicken with Crispy Balsamic Glazed Brussel Sprouts
Best ever sheet pan chicken with crispy balsamic glazed brussel sprouts. This delicious oven roasted dinner is healthy and yields tender caramelized veggies and moist chicken. Made gluten free, dairy free, grain free, and low fat. An easy dinner your family and kids will love!
1red onion, halved and cut into 1/4-inch-thick slices
1Tbspolive oil
5garlic cloves, minced or slivered
1tspsalt, more to taste
1tspblack pepper
2Tbspbalsamic glaze
Instructions
Preheat the oven to 425°F and line a baking sheet with aluminum foil.
Clean the brussel sprouts by trimming the ends and cutting them in half.
In a large mixing bowl, combine halved Brussel sprouts, sliced red onions, olive oil, and garlic. Season generously with salt and pepper. Stir to combine and spread out across two-thirds of the baking sheet.
Pat chicken breasts dry and season both sides with salt and pepper. Place on the baking sheet along with the vegetables.
Roast for 8 minutes, flipping the chicken breasts over, stir the vegetables, and rotating the pan halfway through.
Cook for another 5 - 8 minutes until the chicken is cooked through. Remove the chicken from the tray and allow the chicken breasts to rest for several minutes if slicing.
Turn on the broil setting (500 F), stir vegetables again, and broil for 2 - 4 minutes until brussels are crispy on the outside and tender in the center.
Remove from the oven and drizzle the balsamic glaze over the Brussels sprouts and red onions. Enjoy!
Notes
Make your own balsamic glaze with balsamic vinegar. Instructions above.TO STORE: Refrigerate in an airtight storage container for up to 4 days.