Ingredients

• 4 boneless, skinless chicken breasts
• 1 pound Brussels sprouts, halved
• 1 pound sweet potatoes, cut into 1-inch cubes
• 3 tablespoon olive oil
• 1.5 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 2 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 0.33 cup balsamic vinegar
• 2 tablespoon honey
• 2 garlic, minced

Steps

1. Preheat oven to 425°F.
2. Pat chicken breasts dry with paper towels and place them on an 18x13 inch sheet pan.
3. In a large bowl, toss Brussels sprouts and sweet potato cubes with 2 tablespoons of olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper. Spread vegetables around the chicken on the sheet pan.
4. Brush the remaining 1 tablespoon olive oil over the chicken breasts. Season the chicken with garlic powder, thyme, smoked paprika, 0.5 teaspoon salt, and 0.5 teaspoon black pepper on both sides.
5. Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F on an instant-read thermometer and the vegetables are golden and tender.
6. While the chicken cooks, combine balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat. Simmer for 3 to 4 minutes, stirring occasionally, until the mixture reduces by about half and thickens into a glaze.
7. Remove the sheet pan from the oven and let rest for 2 minutes.
8. Drizzle the balsamic glaze over the chicken and vegetables on the sheet pan. Serve directly from the pan or divide onto plates, ensuring each serving includes one chicken breast, roasted vegetables, and glaze.