Description
This EASY, 20 minute sheet-pan dinner is loaded with vegetables and seasoned with balsamic and herbs.
Yield: 4servings | Serving Size: 1piece chicken, 1 cup veggies
Ingredients
Chicken:
16ouncesboneless, skinless chicken breasts, halved
1tbspbalsamic vinegar
1/2tbspextra-virgin olive oil
2clovescrushed garlic
2teaspoonschopped basil
1teaspoonchopped parsley
3/4teaspoonkosher salt
Balsamic Veggies:
olive oil spray
1large red bell pepper, cored and cut into 1-inch pieces
1medium, 7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes
1cupasparagus, cut into 1-inch pieces
1medium red onion, cut into 1-inch pieces, layers separated
1cupcauliflower florets
2tbspbalsamic vinegar
1 1/2tbspextra-virgin olive oil
1teaspoonkosher salt
freshly ground black pepper
2teaspoonschopped basil
1teaspoonchopped parsley
Instructions
- Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
Marinate while you prep the vegetables, the longer the better.
In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
- Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
Serve right away.
Last Step:
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Notes
Freezer Friendly
1. Let the cooked dish cool completely.
2. Portion it into freezer containers and freeze for up to 3 months.
3. To serve, thaw in the refrigerator overnight.
4. Reheat in a 325°F oven until warmed through 20 minutes.
Nutrition
Serving: 1piece chicken, 1 cup veggies, Calories: 251kcal, Carbohydrates: 13g, Protein: 28.5g, Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 83mg, Sodium: 557.5mg, Fiber: 4g, Sugar: 1g
