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Bravo Balsamic Chicken

Bravo Balsamic Chicken

with Garlic Bread & Roasted Brussels Sprouts

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Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up pan-seared chicken with roasted Brussels sprouts and toasty garlic bread. To finish things off, the chicken is drizzled with a life-affirming rosemary balsamic pan sauce. Talk about a dream come true!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Brussels Sprouts

1 clove


¼ ounce


1 unit

Demi Baguette

(ContainsWheat, Soy)

12 ounce

Chicken Breasts

5 teaspoon

Balsamic Vinegar

2 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil

½ teaspoon


3 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate46 g
Sugar8 g
Dietary Fiber6 g
Protein42 g
Cholesterol165 mg
Sodium760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise. Peel and mince or grate garlic. Halve baguette lengthwise. Pick rosemary leaves from stems; mince leaves until you have 2 tsp.


• Toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. Arrange cut sides down. • Roast on top rack until browned and tender, 20-25 minutes.


• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer chicken to a cutting board to rest.


• Meanwhile, place 2 TBSP butter and half the garlic in a small microwavesafe bowl. Microwave until butter is slightly softened, 10 seconds. • Spread garlic butter onto cut sides of baguette halves; season with salt and pepper. • When Brussels sprouts have 3-5 minutes left, remove sheet from oven. Add baguette halves cut sides up to same sheet; toast in oven until bread is golden brown. • 4 SERVINGS: Use 3 TBSP butter.


• Heat pan used for chicken over medium heat. Add a drizzle of oil, minced rosemary, and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes. • Stir in vinegar; simmer until syrupy, 30 seconds. Stir in stock concentrates, ¼ cup water, and ½ tsp sugar. Simmer until thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper. • 4 SERVINGS: Use 1/3 cup water and 1 tsp sugar.


• Thinly slice chicken crosswise. • Divide chicken, Brussels sprouts, and garlic bread between plates. Drizzle chicken with sauce and serve.