Ingredients – serving 4
Ingredients
- 3 tablespoons balsamic vinegar
- 1/2 cup avocado or olive oil
- 4 garlic cloves, minced
- 1 teaspoon brown or Dijon mustard
- 3 tablespoons fresh basil, can use dried as well
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/4 pounds boneless, skinless chicken breast, tenders or thighs (if large, cut in half) cut into bite size pieces
- 3 small heads of broccoli, chopped into pieces (about 4-5 cups total)
- 3-4 medium carrots, peeled and cut into skinny sticks
- 2 cups button mushrooms, halved or quartered if large
- 1 small onion, diced into larger chunks
- 1 cup cherry or grape tomatoes
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan (a rimmed baking sheet) with parchment paper.
- In a bowl, combine the balsamic vinegar, oil, garlic, basil, mustard, salt, and pepper. Whisk to make the sauce.
- Place chicken in zip-top bag or glass container. Pour about half of the balsamic sauce over the chicken. Toss chicken to coat and marinate the chicken up to 24 hours ahead.
- Next, chop the broccoli, carrots, mushrooms, and onion. Note for more tender carrot pieces, cut the carrots in to skinny sticks.
- In a bowl that you have the veggies, pour remaining sauce, stirring so all veggies are coated. Pour the veggies onto the lined sheet pan.
- Bake veggies for 10 minutes stir the veggies, then add chicken and bake for 10 minutes more, add the tomatoes and bake for 5 minutes more. Check the temperature of the chicken when it is at 165 degrees it is done.
Calories: 1/4 of recipe is 353 calories; Protein: 29 grams; Carbohydrates: 13 grams
