Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Love a simple sheet pan recipe, especially one with vegetables! I ended up roasting the brussels and chicken separate from each other since I significantly increased both ingredients. The original recipe link below has a feature that allows you to adjust the serving size to your needs, which is what I utilized. Even after doing that though, I still did not use as much balsamic vinegar and honey as it calls for. I knocked off a half cup of the vinegar and a couple Tbsp of the honey. A little balsamic vinegar goes a long way, in my opinion, and I knew I wouldn't need that much sauce. Anyways, sheet pan recipes are the best because all you usually have to do is throw everything on the pan and put it in the oven. I even bought already shaved brussels for this recipe to make my life even easier. I thought this meal was delicious, light and comforting, and the perfect meal to eat going into Thanksgiving week. This one is definitely my favorite balsamic chicken I have ever tried too! Plus, not many ingredients whatsoever, so there really shouldn't be any reason not to give this one a try. ​

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts
​Ingredients:

• 3-4 boneless skinless chicken breasts
• 1 pound brussels sprouts, cut in half lengthwise
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• 1 cup balsamic vinegar
• 4 tablespoons honey
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 400 degrees. Pound chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat. 
2. Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze.
3. Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking.
4. After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don't burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.

​Original recipe found here