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

  • Use a Jaccard tenderizer to puncture the chicken breasts on both sides. This will help the chicken absorb the balsamic marinade faster and cook more evenly.

Marinate the Chicken

  • 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).

Roast the Vegetables

  • 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.

Make the Balsamic Drizzle

  • 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).

Cook the Chicken

  • 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.

Serve

  • Plate sliced grilled chicken with roasted Brussels sprouts and sweet potatoes.
  • Drizzle everything 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.