Maple Balsamic Chicken Harves

Elevate your lunch game with these simple sandwich recipes that are perfect for meal prep for work! Packed with flavor and easy to assemble, these sandwiches ensure youll enjoy a tasty midday break without the fuss. Discover your next favorite with afterka and make your workweek delicious! MealPrep SandwichRecipes HealthyEating QuickLunch FoodPrep WorkLunch Yummy

Print Recipe

Ingredients

4 boneless, skinless chicken breasts

1/2 cup pure maple syrup

1/4 cup balsamic vinegar

2 tablespoons Dijon mustard

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 red onion, sliced

2 cups Brussels sprouts, halved

2 medium carrots, sliced

1 cup butternut squash, cubed

1/4 cup chopped walnuts (optional)

Fresh parsley, for garnish

Instructions

Marinate the Chicken: In a bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, minced garlic, thyme, salt, and pepper. Reserve 1/4 cup of the marinade for later. Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

Preheat Oven: Preheat your oven to 400°F (200°C).

Prepare the Veggies: In a large mixing bowl, combine the Brussels sprouts, carrots, and butternut squash. Drizzle with olive oil and toss to coat evenly. Season with a pinch of salt and pepper.

Roast the Vegetables: Spread the vegetable mixture onto a large baking sheet in a single layer. Roast in the preheated oven for about 20 minutes.

Sear the Chicken: While the veggies are roasting, heat a large skillet over medium-high heat. Remove the chicken from the marinade (discard marinade) and sear the chicken breasts in the skillet for about 4-5 minutes per side until they are golden brown.

Combine and Bake: Once the veggies have roasted for 20 minutes, remove the baking sheet from the oven and create space in the center for the chicken. Place the seared chicken breasts on the baking sheet, drizzle the reserved marinade over them, and add the sliced red onion around the chicken. Return the baking sheet to the oven.

Finish Cooking: Bake everything together for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender.

Garnish and Serve: Remove from the oven and let rest for 5 minutes. If desired, sprinkle with chopped walnuts and fresh parsley before serving.

Enjoy your delicious and seasonal Maple Balsamic Chicken Harvest dish!

Prep Time: 10 min | Total Time: 1 hr 10 min | Servings: 4