Balsamic glazed chicken veggie bowl

Balsamic Glazed Chicken Veggie Bowl

  • 16 ounces Brussels sprouts, ends trimmed, large sprouts halved or quartered
  • 16 ounces sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 3 slices (6 ounces) thick-cut bacon, cut into 1/2-inch pieces
  •  Chicken Breast, cut into 1/4-inch chunks, juices reserved
  • 1/2 cup balsamic vinegar, optional
  • 1/4 cup hazelnuts or Brazil nuts, toasted and coarsely chopped
  • 2 ounces low-sodium blue cheese crumbles, optional
  1. Preheat oven to 400°F.
  2. Combine Brussels sprouts and sweet potatoes in a large bowl with olive oil and black pepper; toss to coat.
  3. Transfer to a large, rimmed baking sheet and sprinkle bacon throughout.
  4. Roast 30–35 minutes, stirring in the cut chicken and reserved juices with 8–10 minutes remaining.
  5. Once chicken is warmed through, remove pan from the oven and transfer contents to a large serving bowl.
  6. Add balsamic glaze and chopped hazelnuts and gently toss to coat.
Divide into four individual serving bowls.
Serves: 4 | Serving Size: 1 3/4 cups