FoodWage
Balsamic Glazed Chicken & Roasted Veggie Bowl
With chicken for your protein needs and Brussels sprouts and sweet potatoes for your veggie fix, what’s not to love about this delicious, nutritious all-in-one bowl?
Ingredients for servings
Brussels sprouts ends trimmed, large sprouts halved or quartered
sweet potatoes peeled and cut into 1/2-inch cubes,about 1 large
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2 tablespoon olive oil
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3 slices thick-cut bacon cut into 1/2-inch pieces
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1 package Johnsonville® Flame Grilled Garlic & Herb Chicken Breast cut into 1/4-inch chunks, juices reserved
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0.5 cup balsamic vinegar optional
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0.25 cup hazelnuts or Brazil nuts toasted and coarsely chopped
low-sodium blue cheese crumbles optional
Balsamic Glazed Chicken & Roasted Veggie Bowl
Directions
Preheat oven to 400°F. Combine Brussels sprouts and sweet potatoes in a large bowl with olive oil and black pepper; toss to coat. Transfer to a large, rimmed baking sheet and sprinkle bacon throughout. Roast 30–35 minutes, stirring in the cut chicken and reserved juices with 8–10 minutes remaining.
While vegetables roast, add balsamic vinegar to a small saucepan and simmer over medium heat until reduced by at least half, about 11–13 minutes. Remove from heat and set aside.
Once chicken is warmed through, remove pan from the oven and transfer contents to a large serving bowl. Add balsamic glaze and chopped hazelnuts and gently toss to coat.
Divide into four individual serving bowls and top each with 1/2 ounce blue cheese crumbles, if desired. Serve warm