Balsamic Glazed Chicken & Roasted Veggie Bowl | MyFitnessPal

With chicken for your protein needs and Brussels sprouts and sweet potatoes for your veggie fix, what’s not to love about this delicious, nutritious all-in-one bowl?

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. Combine Brussels sprouts and sweet potatoes in a large bowl with olive oil and black pepper; toss to coat. Transfer to a large, rimmed baking sheet and sprinkle bacon throughout. Roast 30–35 minutes, stirring in the cut chicken and reserved juices with 8–10 minutes remaining.

Step 2

Optional step: While vegetables roast, add balsamic vinegar to a small saucepan and simmer over medium heat until reduced by at least half, about 11–13 minutes. Remove from heat and set aside.

Step 3

Once chicken is warmed through, remove pan from the oven and transfer contents to a large serving bowl. Add balsamic glaze and chopped hazelnuts and gently toss to coat.

Step 4

Divide into four individual serving bowls and top each with 1/2 ounce blue cheese crumbles, if desired. Serve warm.

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