Balsamic Chicken With Roasted Vegetables

Name: Balsamic Chicken With Roasted Vegetables
Total time: 30 min
Ingredients: 8 4 oz each boneless skinless chicken thighs, trimmed of fat; 1 teaspoon kosher salt; fresh black pepper (to taste); cooking spray; 10 medium asparagus (ends trimmed, cut in half); 2 red bell peppers (sliced into strips); 1 red onions (chopped in large chunks); 1/2 cup carrots (sliced in half long, cut into 3-inch pieces); 5 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 (omit for whole30, keto, paleo); 1 1/2 tablespoons fresh rosemary; 1/2 tbsp dried oregano or thyme; 2 leaves fresh sage (chopped)

4.5

(34)

www.skinnytaste.com

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Total: 30 minutes

Servings: 4

Cost: $14.89 /serving

Author : Gina

balsamic chicken gluten free

Balsamic Chicken With Roasted Vegetables

Instructions

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Step 1

Preheat oven to 425°F.

Step 2

Season chicken with salt and pepper. Spray 2 large baking sheets with oil.

Step 3

Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.

Step 4

The vegetables should not touch the chicken or it will steam instead of roast.

Step 5

Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.

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