Why I Love This Recipe

This is one of those cozy dinners that makes your kitchen smell incredible while it’s roasting in the oven. The vegetables become perfectly caramelized, the chicken stays juicy, and the balsamic apple cider glaze brings everything together with the perfect balance of sweet, tangy, and savory. It’s colorful, comforting, and packed with wholesome ingredients, making it the kind of meal you’ll want to put on repeat all fall and winter long.

Enjoying The Leftovers

The flavors get even better after a night in the fridge, making this a great recipe to prep ahead for easy lunches or dinners throughout the week.

Storing

Store the chicken, roasted vegetables, and any extra glaze together in an airtight container in the refrigerator for up to 4 days. If possible, save a little extra glaze to drizzle over each serving after reheating for the freshest flavor.

Reheating

Warm everything in the microwave or in a skillet over medium heat until heated through. Finish with an extra drizzle of the balsamic apple cider glaze and your favorite fresh herbs, if desired.

Chicken chunks, cooked carrots, peppers and Brussels sprouts with a glaze on top added to food storage containers.
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Harvest Chicken Hash With Balsamic Apple Cider Glaze

Roasted chicken, caramelized vegetables, and a sweet-savory balsamic apple cider glaze come together in this easy one-pan Harvest Chicken Hash that's perfect for cozy weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

  • 1 lb chicken breast
  • 1 bag of shredded brussels sprouts
  • 1 red bell pepper, chopped
  • 2 large carrots, chopped
  • 1/2 small onion, chopped
  • 1 small sweet potato, cubed
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 2 tbsp balsamic glaze
  • 1 tbsp tahini
  • 1 tbsp honey
  • Sprinkle of salt, pepper, oregano, and garlic powder
  • Avocado oil spray
US – M

Instructions

  • Preheat your oven to 425°F. Chop the red bell pepper, carrots, onion, Brussels sprouts (if not using pre-shredded), and sweet potato into bite-sized pieces.
  • Spread everything onto a large baking sheet, lightly coat with avocado oil, and season with the salt, pepper, and garlic powder. Toss well to evenly coat.
  • Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized around the edges.
  • While the vegetables roast, cut the chicken into bite-sized pieces and season with the salt, pepper, and oregano.
  • Heat a large skillet over medium-high heat and lightly coat it with avocado oil. Add the chicken and cook for 5-7 minutes, stirring occasionally, until it's cooked through. Remove the skillet from the heat while the vegetables finish roasting.
  • In a small bowl, whisk together the apple cider vinegar, olive oil, balsamic glaze, tahini, honey, and a pinch of salt until smooth.
  • Once the vegetables are done roasting, add them to the skillet with the chicken and return the pan to medium heat. Pour the glaze over everything and toss until evenly coated. Let it simmer for 1-2 minutes, allowing the glaze to thicken slightly before serving.

Equipment

large baking sheet
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 299kcal | Carbohydrates: 27g | Protein: 27g | Fat: 10g | Fiber: 4g