Thursday, March 9, 2017
Okay, super easy and healthy weeknight dinner coming up! My kids ate this (they picked out the veggies they didn't like and ate the ones they did) and I chopped the vegetables earlier in the day so I could throw it all in the oven after we were done at tennis practice that afternoon.
You can substitute dried herbs for fresh if you want (reduce to 1tsp each) or breasts for thighs but I think both the fresh herbs and thighs make this melt in your mouth! You can also add different vegetables. Just make sure that the chicken and vegetables don't touch (don't crowd the pan - use two if you need to) so it roasts instead of steams and that you cut your vegetables into similar sizes so they cook at about the same rate.
Balsamic Roasted Chicken & Veggies (serves 4)
from Skinny Taste blog
1.5 lbs boneless chicken thighs
10 medium asparagus, trimmed and cut in half
2 red bell peppers, sliced
1 red onion, cut into chunks
5 oz sliced mushrooms
2 zucchini, cut into long wedges
2 garlic cloves, minced
6 T balsamic vinegar
2 T olive oil
1 T chopped fresh rosemary
1 T chopped fresh sage
1 T chopped fresh thyme or oregano
salt and pepper
Preheat oven to 425 degrees. Sprinkle chicken with salt and pepper and spray rimmed baking sheets with olive oil or cooking spray.
In a large bowl, combine everything (chicken, veggies, vinegar, olive oil, herbs) and massage with your hands. Add more salt and pepper if you'd like. Arrange in a single layer on prepared baking sheets. Roast for 20-25 minutes or until chicken is cooked through and vegetables are tender.