Salt & Vinegar Chicken & Brussels Sprouts

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"This is out of the October 2019 Eating Well magazine...a strong vinegar, like malt or sherry, gives this dis a pucker factor reminisce of salt-and-vinegar chips..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (430.6 g)
  • Calories 472.8
  • Total Fat - 16.8 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 144.6 mg
  • Sodium - 753.2 mg
  • Total Carbohydrate - 21.2 g
  • Dietary Fiber - 7.5 g
  • Sugars - 6.4 g
  • Protein - 59.2 g
  • Calcium - 115.3 mg
  • Iron - 4.4 mg
  • Vitamin C - 148.8 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 450°F.

Step 2

Cut chicken breast into 4 equal portions. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon ea sch salt and pepper. Toss Brussels sprouts and onion in a large bowl with the remain 2 tablespoon oil and 1/4 teaspoon each salt and pepper. Arrange the vegetables and the chicken in a single layer on a rimmed baking sheet.

Step 3

Roast until an instant-read thermometer inserted in the thickest part of the breast without touching bone registers 160°F and the vegetable are tender, 20 to 25 minutes. Meanwhile, mix vinegar, dill, garlic powder, onion powder, sugar and the remaining 1/2 teaspoon salt in a small microwave-safe bowl. Microwave on High until the salt and sugar dissolve, about 30 seconds.

Step 4

Drizzle the vinegar mixture over the chicken and vegetables and roast for 5 minute more. Transfer the chicks to a serving platter and stir the vegetables on the pan. Serve the vegetables with the chicken.

Tips & Variations


No special items needed.

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