Do y’all ever find yourselves in meal rut? Sometimes it feels like Kat and I rotate through the same meals and I’m just craving something different. While perusing Pinterest searching for new dinner ideas I stumbled on to this SkinnyTaste recipe and I knew we had to try it. It just screams spring. Roasted veggies and fresh herbs? Yes please! I altered Gina’s recipe a little (We used chicken breasts instead of dark meat and changed up some seasonings.) and absolutely loved the outcome! If you’re looking for an easy, week-night dinner, you’ve come to the right place!
Balsamic Chicken with Roasted Vegetables | Serves 2
:: 2 Boneless skinless chicken breasts, trimmed of fat, sliced in half to thin them
:: 1 Teaspoon kosher salt
:: Fresh black pepper, to taste
:: Cooking spray
:: Asparagus, ends trimmed and cut in half
:: 1 Onion, chopped in large pieces
:: Carrots, sliced long and cut in half
:: Sliced mushrooms
:: 1/4 Cup balsamic vinegar
:: 2 Tablespoons olive oil
:: 1 Clove of garlic, chopped
:: 1/2 Teaspoon sugar
:: Fresh rosemary
:: 1/2 Tablespoon dried oregano
Step 1 | Because we used chicken breasts instead of legs and thighs we brined our chicken so it didn’t dry out in the oven. We’ve never tried this before but loved the outcome. Here’s the site we used to tell you how to brine chicken.
Step 2 | Preheat oven to 425 degrees. Season chicken with salt and pepper. Spray a large baking sheet (or 2) with oil.
Step 3 | Combine all the ingredients together in a large bowl and mix well. Arrange everything onto the prepared baking sheet and spread out in a single layer. Make sure the vegetables are not touching the chicken so that they properly roast.
Step 4 | Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.
One pan and it tastes delicious it doesn’t get much easier than this!