Ingredients
Chicken Breasts (4 medium, boneless, skinless)
Maple Syrup (2 tablespoons)
Balsamic Vinegar (2 tablespoons)
Garlic (3 cloves, minced)
Olive Oil (2 tablespoons, divided)
Fresh Thyme (2 teaspoons, chopped)
Brussels Sprouts (2 cups, halved)
Butternut Squash (2 cups, diced)
Baby Carrots (1 cup, whole or halved if large)
Red Onion (1 medium, cut into wedges)
Salt and Pepper (to taste)
Instructions
1. Preheat the Oven: Set to 400°F (200°C).
2. Marinate the Chicken: In a bowl, whisk together maple syrup, balsamic vinegar, garlic, 1 tablespoon olive oil, thyme, salt, and pepper. Coat chicken breasts with the marinade, cover, and refrigerate for 15–30 minutes.
3. Prepare the Vegetables: On a large baking sheet, toss Brussels sprouts, butternut squash, baby carrots, and red onion with the remaining olive oil, salt, and pepper.
4. Bake the Vegetables: Roast vegetables for about 25 minutes or until they’re just starting to caramelize.
5. Cook the Chicken: Add marinated chicken breasts to the baking sheet with the vegetables, spooning any extra marinade over the top. Continue roasting everything together for another 20–25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Serve: Arrange chicken and vegetables on a platter, drizzling any pan juices over the top. Garnish with additional thyme if desired.
Nutritional Information (Per Serving)
Serving Size: 1 chicken breast with 1/4 of vegetables
Calories: ~350
Protein: 30g
Carbohydrates: 28g
Sugars: 10g (from maple syrup and vegetables)
Fiber: 5g
Total Fat: 11g
Saturated Fat: 1.5g
Cholesterol: 80mg
Sodium: 180mg
Vitamin A: 170% Daily Value (from carrots and squash)
Vitamin C: 70% Daily Value (from Brussels sprouts and squash)
Iron: 10% Daily Value
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