Balsamic Chicken with Roasted Vegetables
Tender balsamic-marinated chicken pairs perfectly with roasted Brussels sprouts and sweet potatoes, finished with a sweet-tangy balsamic drizzle.
Juicy chicken breasts are marinated in a savory-sweet blend of balsamic vinegar, Dijon mustard, garlic, and rosemary, then seared to perfection for rich, tangy flavor. Roasted Brussels sprouts and sweet potatoes add hearty, caramelized notes, while a luscious balsamic drizzle made with honey and mustard ties everything together. This vibrant, wholesome dish balances tender protein with roasted vegetables for a satisfying and elegant meal that’s both comforting and full of fresh, bold flavors.
Servings
2
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
For the Chicken & Marinade
2 boneless, skinless chicken breasts
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp Dijon mustard
1 tsp honey or maple syrup
2 garlic cloves, minced
1 tsp chopped fresh rosemary (or ½ tsp dried)
½ tsp salt
½ tsp black pepper
For the Roasted Vegetables
2 cups Brussels sprouts, trimmed and halved
1 medium sweet potato, peeled and diced into ½-inch cubes
1½ tbsp olive oil
½ tsp garlic powder
Salt and pepper to taste
For the Balsamic Drizzle Sauce
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 tbsp olive oil
Salt & pepper to taste
Instructions
Prepare the Chicken
Tenderize 2 boneless, skinless chicken breasts with a Jaccard or fork to help the marinade absorb.
Marinate
In a small bowl, whisk together 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 teaspoon honey or maple syrup, 2 minced garlic cloves, 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Place the chicken in a bowl or zip-top bag, coat well, and marinate for 30–60 minutes (refrigerate if marinating longer).
Roast the Vegetables
Preheat the oven to 425°F (220°C). Toss 2 cups Brussels sprouts (trimmed and halved) and 1 medium sweet potato (peeled and diced into 1/2-inch cubes) with 1 1/2 tablespoons olive oil, 1/2 teaspoon garlic powder, plus salt and pepper to taste. Spread on a lined baking sheet and roast for 25–30 minutes, flipping once, until tender and browned.
Make the Balsamic Drizzle
In a bowl, whisk together 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, and a pinch of salt and pepper. Use as is, or simmer in a small pan for 2–3 minutes for a thicker glaze.
Grill the Chicken
Preheat a grill or skillet to medium-high heat. Cook the marinated chicken breasts for 4–6 minutes per side, until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
Serve
Plate the grilled chicken alongside the roasted Brussels sprouts and sweet potatoes. Drizzle with the balsamic glaze just before serving.
Use your Jaccard tenderizer to puncture the chicken breasts on both sides. This will help the chicken absorb the balsamic marinade faster and cook more evenly.
Whisk together balsamic vinegar, olive oil, mustard, honey, garlic, rosemary, salt, and pepper.
Place the chicken in a bowl or zip-top bag with the marinade. Let sit for 30–60 minutes (room temp or refrigerated).
Preheat oven to 425°F (220°C). Toss Brussels sprouts and sweet potato cubes in olive oil, garlic powder, salt, and pepper.
Spread on a baking sheet (lined with parchment if desired).
Roast for 25–30 minutes, flipping once, until tender and browned.
In a small bowl, whisk together balsamic vinegar, honey, mustard, olive oil, salt, and pepper. Set aside (or simmer for 2–3 minutes to thicken slightly if desired).
Preheat grill or stovetop skillet to medium-high. Cook the chicken 4–6 minutes per side, or until cooked through (165°F internal temp). Let rest 5 minutes.
Plate sliced grilled chicken with roasted Brussels sprouts and sweet potatoes. Drizzle everything with the balsamic glaze just before serving.
