Brussels sprouts. You hate them. You wouldn’t even touch a beer battered, bacon-wrapped, deep fried Brussels sprout if it came with a free side of hot wings.
We get it. If there’s nothing we can do to convince you to try them this way, make the chicken with this balsamic honey sauce and serve it over cauliflower rice. Either way, we can tell you mother you ate your vegetables.Print
Balsamic Honey Chicken and Brussels Sprouts
- 2 boneless, skinless chicken breasts, divided lobe and tip
- 20 small-medium fresh Brussels sprouts
- 3 tablespoons extra-virgin olive oil, divided
- 2 shallots, peeled and thinly sliced
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 2 tablespoons pure honey
- 1/2 tsp dried basil
- 1/8 tsp ground black pepper
- 1/8 tsp garlic powder
- Salt to taste
For the Chicken
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Combine the dried basil, garlic powder, pepper, and a pinch of salt in a small bowl.
- Place the chicken breasts on the prepared pan and drizzle with one tablespoon of EVOO. Use half of the seasoning mix to sprinkle both sides of the chicken.
- Bake for 20-25 minutes, or until a meat thermometer reads 160-165 degrees F. Remove from oven and tent with foil to rest for 10-15 minutes.
- Slice the chicken while the Brussels cook and cover with foil until it is time to add them to the pan.
For the Brussels Sprouts
- In a measuring cup, mix 1/4 cup good quality balsamic vinegar and 2 tablespoons pure honey with the remaining seasoning mix. Stir until combined and set aside.
- Prepare a large pot of water with a pinch of salt and bring to a boil.
- Rinse the Brussels sprouts well under cold water. Peel the outermost layers off each sprout, trim the excess stem off, and notch an X into the bottom of each sprout.
- Blanch the Brussels sprouts in boiling water for about 5 minutes then transfer to a cold water bath for 30 seconds and drain. Once cool enough to handle, cut the sprouts in half lengthwise.
- Add 1/4 cup water to a large skillet and place the sprouts in a single layer, cut side up. Cook covered, over medium heat for about 5 minutes.
- Uncover and allow water to evaporate, then add 1-2 tablespoons of EVOO, flip the Brussels to cut side down, and add shallots. Continue cooking over medium heat for another 5-8 minutes, or until the cut side is golden brown and starting to caramelize with the shallots.
- Evenly drizzle the balsamic vinegar mixture over the sprouts and gently toss to combine. Reduce heat to medium-low and simmer until sprouts reach desired tenderness (just a few minutes).
- Add chicken and toss gently to coat evenly. Serve immediately.
Cranberry complements this dish very well. Garnish with unsweetened dried cranberries or toasted almonds, if desired.
Keywords: balsamic chicken, Brussels sprouts, paleo, grain-free, gluten-free, quick dinners, easy meals