Bravo Balsamic Chicken

Name: Bravo Balsamic Chicken with Garlic Bread & Roasted Brussels Sprouts
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 8 ounce Brussels Sprouts; 1 clove Garlic; ¼ ounce Rosemary; 1 unit Demi-Baguette; 12 ounce Chicken Breasts; 5 teaspoon Balsamic Vinegar; 2 unit Chicken Stock Concentrate; 1 tablespoon Vegetable Oil; ½ teaspoon Sugar; 3 tablespoon Butter; Salt; Pepper

with Garlic Bread & Roasted Brussels Sprouts

Recipe Development TeamPublished on February 11, 2020

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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!

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

8 ounce

Brussels Sprouts

1 clove

Garlic

¼ ounce

Rosemary

1 unit

Demi-Baguette

(Contains: Soy, Wheat)

12 ounce

Chicken Breasts

5 teaspoon

Balsamic Vinegar

2 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil

½ teaspoon

Sugar

3 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Baking Sheet

•Large Pan

•Paper Towel

•Small Bowl

Instructions

• 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.