Flavorful 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.
Prep Time: < 1 hour
|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|
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.