Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
  • 1 red bell pepper, deseeded and chopped
  • 1 yellow bell pepper, deseeded and chopped
  • 1 orange bell pepper, deseeded and chopped
  • 1 red onion, cut into wedges
  • 1 lb (450g) broccoli florets
  • 1 lb (450g) Brussels sprouts, halved
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon dried Italian herbs
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) balsamic vinegar
  • 2 tablespoons honey (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 teaspoon soy sauce (5ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Chop all vegetables into bite-sized pieces.
  3. In a large bowl, combine chicken, bell peppers, red onion, broccoli, Brussels sprouts, minced garlic, olive oil, Italian herbs, salt, and pepper. Toss to coat evenly.
  4. In a small saucepan, whisk together balsamic vinegar, honey, Dijon mustard, and soy sauce. Bring to a simmer over medium heat and cook until slightly thickened, about 5-7 minutes. Watch carefully to prevent burning! Alternatively, whisk the ingredients together in a bowl and skip the saucepan.
  5. Pour the balsamic glaze over the chicken and vegetables and toss to coat well.
  6. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
  7. Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
  8. Remove from oven and serve immediately.