Balsamic Chicken and Brussels Sprouts
Roasted Fingerling Potatoes
Ingredients
- 3 Tbsp olive oil
- 1½ Tbsp balsamic vinegar
- 1½ tsp chopped fresh rosemary
- 1½ lb bone in, skin on chicken thighs
- ¾ lb Brussels sprouts, trimmed and halved
- ½ onion, thinly sliced
- 3 cloves garlic, minced
- 2 Tbsp freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Whisk together oil, vinegar, and rosemary in a 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 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.
Side Dish Ingredients
- ¾ lb fingerling potatoes
- 1½ Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp lemon zest
- 1½ tsp lemon juice
Side Dish Instructions
- Preheat oven to 400°F. Place a rimmed baking sheet in oven while preheating.
- Toss together potatoes, oil, salt, and pepper in a bowl. Carefully arrange in a single layer on prepared pan. Bake 25 to 30 minutes or until crisp.
- Toss potatoes with lemon zest and juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
372
|
148
|
520
|
| Fat (g) | 21 | 7 | 28 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 14 | 20 | 34 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 244 | 167 | 411 |
| T. Sugs (g) | 5 | 1 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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