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7 Stellar Balsamic Roasted Brussels Sprouts and Chicken Tray Bake

Balsamic Roasted Brussels Sprouts and Chicken Tray Bake
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Enjoy a simple, flavorful one-pan dinner with this Balsamic Roasted Brussels Sprouts and Chicken Tray Bake. It makes weeknight cooking feel like a special Sunday gathering. This recipe delivers tender chicken and perfectly caramelized sprouts with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 lb Brussels sprouts, trimmed and halved
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 2 tablespoons maple syrup for extra glaze

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper. If using, add the maple syrup now.
  3. Add the chicken pieces and Brussels sprouts to the bowl. Toss everything well until the chicken and sprouts are evenly coated in the balsamic mixture.
  4. Spread the coated chicken and Brussels sprouts in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; use two if necessary.
  5. Roast for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through (internal temperature of 165°F or 74°C) and the Brussels sprouts are tender and slightly browned on the edges.
  6. Serve immediately and enjoy your Sunday Flavor any day of the week.

Notes

  • For crispier sprouts, you can roast the sprouts alone for 10 minutes before adding the chicken to the pan.
  • Ensure your chicken pieces are relatively uniform in size so they cook at the same rate.
  • You can substitute chicken with 1 lb of firm tofu for a vegetarian option; toss the tofu with the marinade and roast until golden.

Nutrition

Find it online: https://sundayflavor.com/balsamic-roasted-brussels-sprouts-chicken-tray-bake/