Orange balsamic chicken & Brussels sprouts is an easy, healthy dinner that is ready in no time. The chicken and vegetables are baked on a sheet pan, making clean-up a snap.
I seem to put Brussel sprouts on the weekly shopping list more and more. They are so good roasted with salt, pepper, and a drizzle of olive oil.
Elements
Chicken Breast: One large breast or a couple of chicken thighs are needed for this recipe.
Brussels Sprouts: Select sprouts that are about the same size so they roast evenly.
Potato: I used one large Russet potato. A few baby potatoes would also work great.
Salt & Black Pepper: Added to taste to enhance the flavors.
Orange: Use the zest and some of the juice for maximum citrus flavor.
Balsamic Vinegar: Balsamic vinegar adds great flavor to sauces and dressings. I think it goes particularly well with chicken
Fresh Ginger: I always have peeled, fresh ginger in the freezer. We use it a lot in Asian-inspired dishes. Ground ginger would work in a pinch.
Honey: Honey adds a little extra sweetness to balance the acidity of the vinegar.
Olive Oil: My favorite oil for sheet-pan dinners.
Preparation
If you have time, marinate the chicken in the sauce for up to two hours. Combine the orange zest and juice, vinegar, ginger, and honey, and place in a resealable bag along with the chicken. I have found that even 15 minutes adds flavor to the chicken.
Preheat your oven.
The potatoes will take longer than the other ingredients to get tender and roasty. I microwave the potatoes for a few minutes. If you prefer, you could chop them and give them a head start of 15 to 20 minutes before adding the rest of the ingredients.
Next, add the chicken and Brussels sprouts. Season the chicken and vegetables with salt and pepper.
Stir the sauce ingredients and pour evenly over the ingredients on the sheet pan. Bake for 25 minutes. The chicken will be cooked through, and the veggies will be tender and roasted.
Plate and serve immediately.
Sheet Pan Orange Balsamic Chicken & Brussels Sprouts
Ingredients
- 1 large chicken breast chopped into bite-sized pieces
- ½ pound Brussels sprouts trimmed and halved
- 1 large potato *see note
- salt & black pepper to taste
- 1 orange – zest and 1 Tbsp of juice
- 1 Tbsp balsamic vinegar
- 1 tsp fresh ginger grated
- 1 tsp honey
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400° F. Prep a sheet pan by spraying with cooking spray or line it with parchment paper.
- Chop chicken breast into bite-sized pieces and place them along with the sprouts on a sheet pan. Chop the potatoes into small chunks and add to the pan. Season the chicken, potato, and broccoli with salt and pepper.
- Combine the sauce ingredients. Pour the sauce over the chicken, potatoes, and broccoli. Use a spoon to stir the mixture together until all the ingredients are evenly coated with the sauce.
- (If time allows, marinate chicken in sauce for up to 2 hours.)
- Bake for 25 minutes. Plate and serve immediately.