Balsamic Chicken Breasts with Roasted Sweet Potatoes and Broccoli
When searching for a nutritious and delicious meal, look no further than our Balsamic Chicken Breasts with Roasted Sweet Potatoes and Broccoli. This dish is not only easy to prepare but also packs a punch of flavor that will delight your palate.In this recipe, succulent chicken breasts are marinated in a vibrant mixture of balsamic vinegar, fresh herbs, and sweetness from pure maple syrup, creating a rich, tangy depth of flavor. The accompanying roasted sweet potatoes and broccoli not only complement the chicken beautifully but also provide a wealth of vitamins and minerals. Sweet potatoes are an excellent source of beta-carotene and fiber, while broccoli offers powerful antioxidants that support overall health.This dish is perfect for busy weeknights, requiring only 10 minutes of prep time (plus marination), and cooks in just 20-25 minutes. The remarkable balance of flavors makes it a great choice for family dinners or even entertaining guests.The sweet and savory notes of the chicken, combined with the caramelized edges of the roasted vegetables, deliver a comforting and hearty meal. You may wish to serve it alongside a light salad or even a glass of robust red wine to enhance those flavors even further.For those interested in variations, you can easily substitute the chicken with tofu for a vegetarian option or try different vegetables like bell peppers or Brussels sprouts for added texture and taste.
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Ingredients
- ½ cup balsamic vinegar
- ½ cup extra virgin olive oil divided
- 1½ tablespoons pure maple syrup
- 2 teaspoons orange zest preferably organic
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage finely minced
- Sea salt and black pepper to taste
- 16 oz. chicken breasts boneless skinless
- 2 large sweet potatoes peeled and cubed
- 12 oz. frozen broccoli florets 1 bag
- 1 medium red onion cut into thick slices
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Add the balsamic vinegar, two tablespoons olive oil, maple syrup, orange zest, orange juice, thyme, and sage to a medium bowl. Season with salt and black pepper, to taste, and whisk to combine. Set aside.
- Place the chicken breasts in a gallon-size freezer bag and pour the balsamic mixture on top. Squeeze out excess air and seal bag tightly. Carefully turn bag to ensure the chicken is evenly coated and marinate at room temperature for 30 minutes or place in the refrigerator for one hour to overnight. Turn bag occasionally while marinating for more even distribution of flavors.
- To prepare, place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat and set aside.
- Remove chicken from marinade and place on prepared baking sheet and generously season with additional salt and black pepper, if desired. Discard bag and any remaining marinade.
- Toss the sweet potatoes, broccoli, and red onion in a large bowl with the remaining olive oil, onion powder, and garlic powder. Season with salt and black pepper, to taste, and arrange the seasoned veggies around the chicken breasts in a single layer without overcrowding.
- Place the baking sheet in the pre-heated oven to roast until the chicken is fully cooked through and the veggies are fork-tender and starting to brown, approximately 20-25 minutes. Remove from oven and cool slightly before serving. Enjoy!
Allow 30 minutes to overnight for chicken to marinate.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 621kcal (31%)Carbohydrates: 57g (19%)Protein: 30g (60%)Fat: 31g (48%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 264mg (11%)Potassium: 1434mg (41%)Fiber: 9g (38%)Sugar: 20g (22%)Vitamin A: 24961IU (499%)Vitamin C: 100mg (121%)Calcium: 157mg (16%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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