• Roasted Balsamic Herbed Chicken & Vegetables

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    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!

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    Roasted Balsamic Chicken & Vegetables

    Ingredients:

    • 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

    Directions:

    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.

    Serve over brown rice or quinoa and enJOY!

    xo

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