Fructose Free Paleo Balsamic Chicken with Brussels Sprouts

Total time55 min

Prep time15 min

Cook time40 min

Fructose Free Paleo Balsamic Chicken with Brussels Sprouts

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Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp kosher salt
½ tsp black pepper
1 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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For the glaze

⅓ cup balsamic vinegar
Ingredient note
A serving of up to about 2 tablespoons of balsamic vinegar is low in fructose. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tbsp dijon mustard
2 cloves garlic, minced
½ tsp dried thyme

For the vegetables

1 lb brussels sprouts, trimmed and halved
1 tbsp avocado oil
¼ tsp kosher salt

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2
Whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, and dried thyme in a small bowl until smooth. Set aside.

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