Balsamic Chicken and Brussels Sprouts
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 6 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp chopped fresh rosemary (or use 1 tsp dried crushed rosemary)
- 3 lb bone-in, skin-on chicken thighs
- 1½ lb Brussels sprouts, trimmed and halved
- 1 onion, sliced
- 6 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Whisk together oil, vinegar, and rosemary in a large bowl. Add chicken; toss and let stand 10 minutes.
- Remove chicken from marinade, reserving marinade in bowl. Cook chicken, skin sides down, in a large skillet over medium-high heat 5 minutes or until golden brown. Transfer chicken, skin side up, to a lightly greased large rimmed baking sheet.
- Toss together Brussels sprouts, onion, garlic, and reserved marinade. Arrange Brussels sprouts mixture around chicken.
- Bake 20 minutes or until chicken is done and Brussels sprouts are tender. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
529
|
529
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 38 | 38 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 331 | 331 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Low Carb Meal Plan
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