Harvest Chicken Hash
This Balsamic Chicken and Roasted Veggie Bowl is a wholesome meal with tender chicken, roasted vegetables, and a tangy-sweet balsamic glaze. It’s a flavorful, balanced dish that’s perfect for an easy lunch or dinner.
Servings 4
Calories 347kcal
Ingredients
- 1 lb chicken breast,
- 2 cups brussels sprouts, cubed
- 1 red bell pepper, cubed
- 2 large carrots, cubed
- 1 small sweet potato, cubed
- 3 tbsp olive oil, divided
- 1 tsp oregano
- 2 tsp salt, divided
- 1 tsp pepper, divided
- 1 tsp garlic powder
- 2 tbsp balsamic glaze
- 2 tbsp apple cider vinegar
- 1 tbsp tahini
- 1 tbsp honey
Instructions
- Preheat oven to 425℉
- On a prepared baking sheet, add the cubed sweet potato, bell pepper, brussels sprouts, and carrots. Drizzle with 1 tbsp olive oil, and season with 1 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder. Mix well, then spread into an even layer.
- Place in the oven for about 25-30 min until everything is soft and has a nice crisp.
- Meanwhile, season your chicken breast with the remaining salt, pepper, and 1 tsp of oregano. Add 1 tbsp of olive oil to a skillet on medium-high heat, and once hot, add your chicken.
- Cook about 5-7 min on each side until fully cooked. Once the chicken is done, cut it into bite sized pieces and set aside.
- In a small bowl, add 1 tbsp olive oil, apple cider vinegar, balsamic glaze, tahini, and honey. Whisk well. Taste and add salt and pepper as necessary.
- Once the chicken and veggies are done, add the cooked chicken and veggie mixture into the skillet over medium-high heat. Pour the glaze over everything and stir. I let mine sit for a few min, stirring occasionally, while the sauce reduces. Serve immediately after! Enjoy.
Nutrition
Calories: 347kcal | Carbohydrates: 25g | Protein: 28g | Fat: 16g | Fiber: 5g