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?

under 40 mins

Ingredients for servings

    Balsamic Glazed Chicken & Roasted Veggie Bowl

  • Brussels sprouts ends trimmed, large sprouts halved or quartered

  • sweet potatoes peeled and cut into 1/2-inch cubes,about 1 large

  • 2 tablespoon olive oil

  • 3 slices thick-cut bacon cut into 1/2-inch pieces

  • 1 package Johnsonville® Flame Grilled Garlic & Herb Chicken Breast cut into 1/4-inch chunks, juices reserved

  • 0.5 cup balsamic vinegar optional

  • 0.25 cup hazelnuts or Brazil nuts toasted and coarsely chopped

  • low-sodium blue cheese crumbles optional


  • 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.

  • Optional step

    • 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

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