Balsamic Chicken with Roasted Brussel Sprouts and Leeks over Brown Rice

IMG_20160603_182135Flavorful and crispy Brussel sprouts with deliciously tender chicken covered in a sweet balsamic glaze. It takes hardly any time to prepare and tastes incredible. Leeks get super crispy and add a savory element of flavor that pairs beautifully with the sweet balsamic glaze. Recipe slightly adapted and made into a meal from SHERRLYNN2 on Allrecipes.

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Serves: 5
Prep Time: < 1 hour

Ingredients:

1 pound Brussel Sprouts, washed and sliced in half the long way
1 each Large leek, thinly sliced
4 each Large boneless chicken breasts
1 cup Balsamic vinegar, divided
1 cup Chicken broth
3 tablespoons White sugar
3 cloves Minced garlic
½ teaspoon Italian seasoning
3 tablespoons Olive oil
3 cups Cooked brown rice or quinoa

Directions:

Step 1:    Preheat the oven to 450 degrees.
Step 2:    On a cookie sheet, add 1-2 tablespoons of oil. Move it around and lay the Brussel sprouts and leeks on it and bake for 10 minutes. Flip them and continue baking until they are crispy, about another ten minutes. Add 1/3 of the balsamic vinegar to the top and serve hot.
Step 3:    While the vegetables are in the oven, in a small bowl, combine the rest of the balsamic vinegar, the chicken broth, sugar, garlic, and Italian seasoning. Stir until well combined.
Step 4:    Heat the olive oil in a large skillet over medium heat.  Place the chicken in the skillet and cook until no longer pink inside, about 7-8 minutes per side.
Step 5:    Pour the sauce in the skillet, and cook until it thickens slightly, flipping the chicken over once or twice. The sauce should thicken in about five minutes.
Step 6:    Serve over brown rice or quinoa.

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5 Comments Add yours

  1. Grandpa Ballard says:

    This looks delicious! I can’t wait to try this recipe.

    Liked by 1 person

  2. Mama says:

    This is one of my favorite chicken dishes now! I also love it with roasted asparagus sometimes instead of the sprouts.

    Liked by 1 person

  3. Marcia Ballard says:

    Looks great! I don’t think to use brussel sprouts or leeks. I will definitely make this. Thanks for the idea.

    Liked by 1 person

    1. Zoe says:

      Thank you! I hope you enjoy it!

      Like

    2. Julius says:

      We made ours with broccoli and carrots. The balsamic vinegar really enhances the chicken. https://juliussimonelli.myportfolio.com/food

      Liked by 1 person

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