Ingredients:
1/2 cup balsamic vinegar
1/4 cup maple syrup
1/2 tsp dried thyme
2 cloves garlic, minced
1 tsp salt, divided
1-1/2 lb boneless, skinless, chicken breasts cut into large pieces
1 lb Brussels sprouts, sliced
1 lb sweet potatoes, peeled and cubed
1 small onion, chopped
Pepper
2 green onions, chopped, green part only
Directions
1. In a small bowl, combine vinegar, maple syrup, thyme, garlic and 1/2 tsp salt. Pour half over chicken in a zip top plastic bag and marinate at least 30 minutes in the refrigerator. Set aside remaining glaze.
2. Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Place Brussels sprouts, sweet potatoes and onion on a baking sheet with sides, drizzle with reserved glaze and season with remaining 1/2 tsp salt and pepper. Bake for 20 minutes.
3. Reduce oven temperature to 350 degrees F and add chicken to pan, discarding marinade. Return to the oven and bake for 30 minutes. Top with green onions before serving.