INSTRUCTIONS

 

Step 1

Preheat the oven to 375°F (190°C). ​

Step 2

Peel and chop sweet potatoes into similar sized pieces as the Brussels sprouts for an even cooking time. ​

Step 3

Cut the ends off the Brussels sprouts and cut in half if they are medium- large sized.​

Step 4

​Remove the thyme leaves from the stem and crush. Peel and crush the garlic.​

Step 5

In a small bowl, mix the maple syrup with one of the crushed garlic cloves and add in the balsamic vinegar, 1 teaspoon of thyme and season with a little salt and pepper.

Step 6

​Place the sweet potatoes and Brussels sprouts onto a large cooking sheet and mix well with balsamic marinade. Set aside.

Step 7

​In a separate bowl, mix the remaining 3 crushed garlic cloves with 3 teaspoon of thyme, oil, balsamic vinegar, and salt and pepper. Stir to combine and spread over the chicken breasts, covering both sides. 

Step 8

​Place a non-stick frying pan over a medium heat. Place the chicken into the hot pan and sear for 3-4 minutes on each.

Step 9

​Now place the chicken into an ovenproof dish along with the cherry tomatoes. Sprinkle the cherry tomatoes with a little salt and pepper and balsamic vinegar.

Step 10

Place chicken in the oven and roast for 30 minutes.  After the chicken has been in the oven for 5 minutes, place the tray with the sweet potatoes and Brussels sprouts into the oven.

Note:

​The chicken is cooked when the internal temperature reaches 165°F (75°C). Remove both dishes from the oven and serve immediately. ​

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QUICK TIPS

Besides being packed with vitamins, tomatoes are also a good source of fibre.