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prosciutto

Sheet Pan Balsamic Vinegar Chicken

April 15, 2018 by mbmccarrick@gmail.com Leave a Comment

Sheet Pan Balsamic Vinegar Chicken

One pan dinner ready on the table in 30 minutes. Sheet pan chicken with balsamic vinegar, roasted Brussel sprouts and prosciutto sounds fancy, but it is very easy to make! 

Balsamic vinegar chicken

I was never a fan of Brussel sprouts! Even the name does not appealing, and it was one of those veggies your parents would force you to eat as a child. I think this is the main reason why people hate them as an adult. A few years ago I decided to give Brussel sprouts another go. If you’re not a fan, have you tried them with bacon or prosciutto? And if you are a fan already, you need to try this recipe.

This sheet pan balsamic chicken and roasted Brussel sprouts is an easy dinner and gets the dinner on the table in less than 30 minutes. If you like this meal, check out my other sheet pan recipes by clicking here!

sheet pan chicken

Sheet Pan Balsamic Vinegar Chicken
 
Save Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Meg's Meal Planning
Serves: 3-4
Ingredients
  • 3-4 chicken breasts, pounded thin or 3-4 chicken cutlets
  • 12 oz Brussel sprouts, washed and cut in half
  • ¼ cup red onion
  • 3-4 slices of prosciutto, rolled and sliced into tiny pieces
  • Olive oil
  • Salt and pepper
  • 1 teaspoon Italian seasoning.
  • 3 tablespoons balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees. Spray sheet pan with non stick spray or use baking mat.
  2. If using chicken breast, pound until thin, making sure it is even throughout.
  3. Place chicken on the sheet pan and season both sides with salt, pepper, and Italian seasoning. Arrange Brussel sprouts, red onion and prosciutto on sheet pan. Drizzle everything with olive oil and add more salt and pepper to Brussel sprout mixture.
  4. Bake for 15 minutes or until chicken reaches an internal tempature of 160 F. Then switch to broil for four minutes; be careful not to burn the Brussel sprouts.
  5. Remove from oven and drizzle with balsamic vinegar.
3.5.3239

 

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Balsamic vinegar chicken

 

 

Filed Under: chicken, dinner Tagged With: Balsamic chicken, prosciutto, roasted brussel sprouts, Sheet pan, Sheet pan balsamic chicken

Week of May 31st

May 31, 2015 by Leave a Comment

Week of May 31st

Monday–Skirt steak, musrhoom, and kale stir fry served over brown rice. A one pot meal = minimum clean up and more time to watch the Bachelorette! (It’s my guilty pleasure!) 

Tuesday – Grilled Salmon with grilled asparagus and rice. Thank you to everyone who told me where to find cedar planks. We did try them, but I was really disappointed! The salmon did not have the same smokey, grilled flavor like when you lay it directly on the grates. It was so bad, I didn’t even want to take a picture of it or blog about it!  So for tonight’s recipe, we went back to old faithful and laid the salmon right on the grill. I would appreciate any tips from people who use wood planks! 

Wednesday – Panini sandwich with pesto, fresh mozzarella, tomato, and prosciutto. Another easy dinner.  My husband and I worked putting up a fence around our garden tonight, so I knew we needed something easy to make.  Panini sandwich to the rescuse! I used store bought pesto. Hopefully once our garden takess off, I’ll be making homemade pesto! 

 
Ingredients         Recipe is for two sandwiches

  • Your choice of panini bread
  • 2 tablespoons of pesto
  • Fresh mozzarella, sliced
  • Tomato, sliced
  • 4-6 slices of prosciutto
  1. Cut panini bread into two sandwiches
  2. Spread pesto on bottom piece of both sandwiches
  3. Lay prosciutto, mozzarella, and tomato
  4. Place on panini press or George Foreman grill. Grill until cheese is melted.

Thursday – Cheeseburgers with grilled squash and zucchni and baked beans. There’s just something about grilled veggies during summer! Can’t wait until I can use vegetables from my own garden! I season with just olive oil, salt, and pepper and use a grill basket to hold them. 

Friday – Seared scallops with brussel sprouts and prosciutto. Scallops were on sale for $6.99/lb, so I decided to treat my husband and myself! I used the rest of the left over prosciutto from Wednesday night’s panini sandwich to add to the dish. It sounds like an elegant dish, but it’s very easy and quick to make!    

  
Next week I start my CSA box and I’m so excited!! CSA stands for Community Supported Agriculture. To learn more about a CSA box click here to read about the farm I’m getting mine from. It’s a great idea because you are supporting a local farm and you get healthy and fresh produce!  Everybody wins!

Filed Under: Meal plans Tagged With: and kale stir fry, brussel sprouts, easy dinner, fresh mozzarella, fresh vegetables, garden, grilled salmon, grilled squash, grilled zucchni, mushroom, panini sandwich, pesto, prosciutto, quick dinner, Seared scallops, skirt steak, tomato

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Hi! I’m Megan.

MeganWelcome to Meg’s Meal Planning. I’m Megan, thank you for stopping by my blog! I am the meal planner behind Meg’s Meal Planning. My weekly dinner recipes are healthy, simple, and can be enjoyed by the whole family! More about me...

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