As they say, ” Winner, winner chicken dinner”! I just love easy, one pan meals and this one is super easy, healthy and most importantly scrummy! Got a big thumbs up from my crew! The chicken stays moist and juicy and all the flavors really come together to give it a really delicious taste. There are many versions of this recipe, I adapted this one from Gina who’s book and website, Skinnytaste is amazing!
Roasted Balsamic Chicken & Vegetables
6 boneless chicken breasts
1 teaspoon kosher salt
fresh black pepper, to taste
cooking spray for pan (you can foil line pan for easy cleanup)
10 medium asparagus, ends trimmed, cut in half
2 bell peppers (I used red, orange and yellow)
1 red onion, cut into chunks
3 large carrots, sliced in half long, cut into 3-inch pieces
8 oz sliced mushrooms
1/4 cup plus 1 tbsp balsamic vinegar
2 tablespoons extra virgin olive oil
2 cloves garlic, smashed and roughly chopped
1/2 tsp sugar (I used coconut sugar)
1 1/2 tablespoons fresh rosemary
1 tbsp dried oregano
1 teaspoon dried thyme
2 leaves fresh sage, chopped
Preheat ove to 425 degrees.
Spray pan with cooking spray or oil.
Season chicken with salt & pepper.
Place chicken and vegetables in a large bowl along with the rest of the ingredients.
Using your hands, mix well so that everything is nicely coated.
I prepared this in the morning, covered the bowl and placed it in the fridge until I was ready to roast.
Place chicken and vegetables on cooking pan in a single layer. Try not to have the vegetables and chicken touching. You may need a second pan.
Place pan in oven for 2o minutes. Broil for 5 minutes.