balsamic chicken w/ cranberry bacon brussels & buttery parmesan potatoes

This combo is a true winner, winner chicken dinner! The way the flavors complement each other is *chef’s kiss*. & it only takes about 40 minutes from start to finish.

Balsamic Chicken:

• 4 organic boneless skinless chicken breasts

• 2-3 Tbsp olive oil

• 2 tsp salt

• pepper to taste

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

• 1 teaspoon dried thyme

• 1/2 cup balsamic vinegar

• 1/3 cup honey

Cranberry Bacon Brussels Sprouts:

• 1 bag brussels sprouts, thinly sliced

• Olive oil

• Garlic salt

• 1/2 cup bacon bits

• 1/2 cup cranberries

Instructions:

1. Preheat oven to 425 degrees

2. Slice chicken in half long ways & arrange on baking sheet. Rub with olive oil.

3. In a medium saucepan bring balsamic vinegar and honey to a boil & cook for about 5 minutes until reduced by half, then remove from heat and pour into a heat-safe bowl.

4. Cut brussels sprouts into thin slices. Toss in olive oil. Sprinkle with garlic salt (to taste). Toss with cranberries & bacon bits. Arrange on baking sheet next to chicken breasts.

5. Drizzle balsamic sauce over the chicken & brussels sprouts.

6. Season chicken with salt, pepper, garlic powder, basil, and thyme

7. Bake for 25 minutes until chicken is cooked through & brussels sprouts are slightly golden & crispy.

Buttery Parmesan Gold Potatoes:

• 2 lb mini gold potatoes

• 1 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp pepper

• 1 tsp flaky salt

• 1/4 c parmesan cheese

• 3 Tbsp melted butter

Instructions:

1. Oven should already be set to 425 F

2. Cut potatoes in half

3. Mix together melted butter, garlic powder, salt, pepper, paprika, & parmesan cheese until it forms a paste

4. Spread on bottom of 9x13” baking dish

5. Place potatoes cut-side-down in baking dish

6. Bake 30-35 minutes until golden brown on bottom