Prepare an easy weeknight dinner using this sheet pan recipe featuring chicken breasts glazed with a sweet and tart balsamic strawberry sauce, served over fresh spinach.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup fresh strawberries, quartered
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups fresh spinach
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together the balsamic vinegar, olive oil, brown sugar, thyme, salt, and pepper to make the glaze.
Place the cut chicken pieces on the prepared baking sheet in a single layer. Pour half of the balsamic strawberry glaze over the chicken and toss to coat.
Arrange the quartered strawberries around the chicken pieces on the sheet pan.
Bake for 15 minutes.
Remove the pan from the oven. Drizzle the remaining glaze over the chicken and strawberries. Return to the oven and bake for another 5 to 8 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
Remove the sheet pan from the oven. Place the fresh spinach directly onto the hot sheet pan around the chicken and strawberries. Toss gently with the hot ingredients until the spinach wilts slightly.
Serve immediately directly from the pan or transfer to plates.
Notes
For a thicker glaze, you can simmer the unused half of the glaze in a small saucepan over medium heat for 3-5 minutes until slightly reduced before drizzling.
You can substitute chicken thighs for breasts if you prefer a richer flavor. Adjust cooking time as needed.
If you do not have fresh strawberries, you can use frozen, but do not thaw them before adding to the pan.