Savor the Flavor: Garlic Herb Chicken with Carrots, Roasted Brussels Sprouts, and a Luscious Balsamic Reduction
Prepare to tantalize your taste buds with this wholesome and mouthwatering dish that brings together the savory goodness of garlic herb chicken, the natural sweetness of roasted carrots, the earthy depth of Brussels sprouts, and a rich balsamic reduction to tie it all together. This Garlic Herb Chicken & Carrot Plate is a perfect balance of flavors and textures, making it an ideal choice for a nutritious weeknight dinner or an impressive meal to share with loved ones. 🍗🥕🥬
A Symphony of Ingredients
The star of this dish is the tender, juicy chicken breast, marinated with a delightful blend of garlic and herbs that infuse every bite with aromatic warmth. Paired with vibrant orange carrots and perfectly roasted Brussels sprouts, this plate is as visually stunning as it is delicious. The final touch—a glossy balsamic reduction—adds a subtle tang and sweetness that elevates the entire dish to a whole new level of culinary delight.
Ingredients (Serves 2)
- 2 boneless, skinless chicken breasts (about 6-8 oz each)
- 2 tablespoons olive oil (divided)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of dried thyme, rosemary, and oregano)
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, finely chopped (for garnish)
- 8-10 medium carrots, peeled and cut into 1-inch chunks
- 12-15 Brussels sprouts, trimmed and halved
- 1 tablespoon honey (optional, for roasting the vegetables)
- 1/4 cup balsamic vinegar (for the reduction)
- 1 teaspoon brown sugar (optional, to balance the balsamic reduction)
Step-by-Step Preparation
- Marinate the Chicken: Begin by preparing the chicken breasts. In a small bowl, combine 1 tablespoon of olive oil, garlic powder, Italian seasoning, onion powder, a pinch of salt, and a generous grind of black pepper. Rub this fragrant mixture all over the chicken breasts, ensuring they’re evenly coated. Let the chicken marinate for at least 15 minutes at room temperature (or up to 2 hours in the refrigerator for deeper flavor).
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the carrots and Brussels sprouts with the remaining 1 tablespoon of olive oil, a pinch of salt, and a drizzle of honey if desired. Spread the vegetables in a single layer to ensure even roasting. Place the baking sheet in the oven and roast for 20-25 minutes, tossing halfway through, until the carrots are tender and the Brussels sprouts are golden brown with crispy edges.
- Cook the Chicken: While the vegetables are roasting, heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The chicken should have beautiful grill marks and a golden-brown crust, with juices running clear. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to lock in the moisture.
- Make the Balsamic Reduction: In a small saucepan over medium heat, combine the balsamic vinegar and brown sugar (if using). Bring the mixture to a gentle simmer, stirring occasionally, and let it reduce by half—about 5-7 minutes. The reduction should be thick enough to coat the back of a spoon, with a glossy, syrupy consistency. Set aside to cool slightly; it will thicken further as it cools.
- Assemble the Plate: Slice the rested chicken breasts into thick strips for an elegant presentation. On a large plate, arrange a generous portion of the roasted carrots and Brussels sprouts, creating a colorful bed of vegetables. Place the sliced chicken on top, drizzling the balsamic reduction over the entire dish for a touch of tangy sweetness. Finish with a sprinkle of freshly chopped parsley to add a burst of color and freshness.
Why You’ll Love This Dish
This Garlic Herb Chicken & Carrot Plate is a celebration of simple, wholesome ingredients transformed into a meal that’s both comforting and sophisticated. The chicken is succulent and bursting with garlicky, herbaceous flavor, while the roasted carrots and Brussels sprouts bring a delightful contrast of sweetness and earthiness. The balsamic reduction ties everything together with its rich, velvety texture and a perfect balance of sweet and tart notes.
Serving Suggestions
Serve this dish warm, paired with a side of fluffy quinoa, creamy mashed potatoes, or a simple green salad for a complete meal. For a cozy dinner, complement it with a glass of crisp white wine, such as a Sauvignon Blanc, or a refreshing sparkling water with a slice of lemon. This dish is also perfect for meal prep—store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to maintain the chicken’s tenderness.
Nutritional Highlights
This meal is a nutritional powerhouse, packed with lean protein from the chicken, fiber and vitamins from the carrots and Brussels sprouts, and heart-healthy fats from the olive oil. It’s a well-rounded dish that’s low in carbs but high in flavor, making it suitable for a variety of dietary preferences, including gluten-free and low-sugar diets.
Final Thoughts
Whether you’re cooking for a busy weeknight or hosting a small dinner gathering, this Garlic Herb Chicken with Carrots, Roasted Brussels Sprouts, and Balsamic Reduction is sure to impress. Its vibrant colors, bold flavors, and nourishing ingredients make it a dish you’ll want to add to your regular rotation. So, gather your ingredients, fire up your oven, and get ready to enjoy a meal that’s as delightful to eat as it is to prepare!
