Balsamic Glazed Chicken with Roasted Brussels Sprouts Recipe for Diabetics

Ingredients
4 boneless, skinless chicken breasts
3 cloves garlic, minced
¼ cup balsamic vinegar
2 tbsp honey (or maple syrup)
1 tbsp Dijon mustard
½ cup chicken broth
2 tbsp olive oil
½ tsp thyme, salt & pepper
1 lb Brussels sprouts, halved

Instructions
Roast sprouts:
Toss with olive oil, salt, pepper, and a little garlic powder. Roast at 400°F (200°C) for 20–25 minutes until crispy.
Cook chicken:
Season, then sear 4–5 minutes per side in olive oil. Remove from pan.
Make glaze:
In the same pan, sauté garlic, then stir in balsamic, honey, Dijon, broth, and thyme.
Simmer 2–3 minutes.
Finish:
Return chicken, cook 5–7 minutes until glazed and cooked through.

Plate chicken with glaze drizzled on top, alongside roasted Brussels sprouts.