Balsamic Chicken & Roasted Veggie Bowl

Name: Balsamic Chicken & Roasted Veggie Bowl
Cuisine: European, Mediterranean
Ingredients: 16 ounces Brussels sprouts, ends trimmed, large sprouts halved or quartered; 1 sweet potato, peeled and cut into 1/2-inch cubes; 2 tablespoons olive oil; 1/2 lb thick-cut bacon, cut into 1/2-inch pieces; 9 ounces frozen chicken, diced; 1/2 cup balsamic vinegar, optional; 1/4 cup hazelnuts nuts, toasted and coarsely chopped; 4 ounces feta cheese crumbles

4 steps

Updated at: Thu, 17 Aug 2023 02:46:16 GMT

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Ingredients

4 servings

16 ouncesbrussels sprouts

ends trimmed, large sprouts halved or quartered

1sweet potato

peeled and cut into 1/2-inch cubes

2 tablespoonsolive oil

0.5 lbbacon

thick-cut, cut into 1/2-inch pieces

9 ouncesfrozen chicken

diced

½ cupbalsamic vinegar

optional

¼ cuphazelnuts nuts

toasted and coarsely chopped

4 ouncesfeta cheese

crumbles

Instructions

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.

Step 2

Roast 30–35 minutes, stirring in the cut chicken and reserved juices with 8–10 minutes remaining.

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 ounce feta cheese crumbles, if desired. Serve warm.