Healthy and Delicious Gluten-Free Chicken Dinner with Roasted Vegetables

Ingredients:

For the main dish:

• 4 boneless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• Salt and pepper to taste

For the side dish:

• 1 pound brussels sprouts, trimmed and halved
• 1 large sweet potato, peeled and diced
• 1 large red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper.
3. Place the chicken breasts in a baking dish and pour the marinade over them. Make sure they are well coated. Set aside.
4. In a large bowl, mix together the brussels sprouts, sweet potato, and red onion. Drizzle with olive oil and sprinkle with salt and pepper. Toss until well coated.
5. Spread the vegetable mixture on a baking sheet and bake for 20-25 minutes or until tender and slightly caramelized.
6. While the vegetables are roasting, bake the chicken in the same oven for 25-30 minutes or until fully cooked.
7. Serve the chicken with the roasted vegetables on the side.