Description
Experience the essence of autumn with this easy-to-make skillet dish, featuring juicy chicken and vibrant seasonal vegetables drizzled in a tangy balsamic glaze.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup Brussels sprouts, halved
- 2 medium sweet potatoes, peeled and cubed
- 1 medium red onion, sliced
- 4 cloves fresh garlic, minced
- 1/2 cup balsamic vinegar
- 1 tbsp honey
- Olive oil (for cooking)
- Salt and pepper (to taste)
Instructions
- Prepare Your Ingredients: Wash and chop the Brussels sprouts, sweet potatoes, and red onion into bite-sized pieces. Mince the garlic.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Sear for about 5 minutes on each side until golden brown.
- Add Vegetables: Add chopped Brussels sprouts, sweet potatoes, red onion, and minced garlic to the skillet. Stir to combine.
- Create Your Sauce: In a small bowl, mix balsamic vinegar and honey until combined. Pour over the chicken and vegetables in the skillet.
- Simmer Away: Cover the skillet and let it simmer for about 20 minutes over medium heat until everything is tender and cooked through (chicken should reach an internal temperature of at least 165°F).
- Serve It Up: Transfer onto plates and drizzle with extra sauce from the skillet before serving.
Nutrition
- Serving Size: 1 portion (300g)
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Feel free to swap out seasonal veggies like zucchini or bell peppers. Enhance flavors by adding spices like smoked paprika or fresh herbs such as thyme or rosemary. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.