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All Recipes

Balsamic Chicken with Bacon and Apples

balsamic chicken sheet pan meal 3

Prep: 15 minutes | Cook: 35 minutes | Servings: 8

1 Serving | Calories: 300 | Protein: 38 | Fat: 11 | Carbs: 12

Gluten-Free, Dairy-Free

INGREDIENTS

  • 2 lb. boneless, skinless chicken breast, diced
  • 4 tbs. balsamic vinegar
  • 3 tbs. olive oil
  • 2 tbs. lemon juice
  • 4 cloves garlic, minced
  • 1 tsp. Dijon mustard
  • 2 tbs. rosemary, chopped
  • ½ lb. brussels sprouts, halved
  • 1 apple, peeled and chopped (fuji or honey crisp)
  • 2 cups mushroom, halved
  • 4 slices of bacon chopped
  • Salt and pepper to taste

DIRECTIONS

  1. Preheat the oven to 375℉. Line a sheet pan with parchment paper.
  2. Dice chicken in bite-size pieces, set aside.
  3. In a bowl, combine the balsamic vinegar, olive oil, lemon juice, garlic, Dijon mustard and rosemary. Whisk to make the sauce. Salt and pepper to taste.
  4. Place chicken in Ziploc bag or glass container. Add ½ of your marinade mixture. Toss chicken to coat and marinate in the fridge while you prep the remaining ingredients. Note: Chicken can be marinated for up to 24 hours.
  5. Next, chop the Brussels, mushrooms, and apple. Additionally, chop the bacon into small pieces.
  6. Place the chopped Brussels, mushrooms, apple and bacon on the prepared sheet pan. Pour the remaining marinade mixture and toss to incorporate, making sure all the pieces are coated.
  7. Make space for the chicken (tongs are helpful to make room and place your chicken). Place the marinated chicken on pan. Discard any remaining marinade used for chicken.
  8. Place the sheet pan in the oven and bake for 10 minutes. After 10 minutes, remove from oven and stir mixture. Return to the oven.
  9. Bake for an additional 10 to 15 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. Once thermometer reaches 165℉ when inserted in the thickest part of the chicken, remove the sheet pan from the oven. Enjoy!

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