Diy and ideas
One pan, a cutting board, and a knife is all you need. You’re welcome!
We love healthy meals that our quick and easy! Who says eating healthy is hard or boring? This One-Pan Balsamic Chicken Veggie Bake is proof that eating healthy can be easy AND delicious! Best of all, clean-up is quick with this recipe because all you need to prepare this meal, aside from the ingredients and an oven, is a pan, a cutting board, and a knife
Big on flavor but short on ingredients.
We’re committed to sticking to our word by sharing with you recipes that are big on flavor and short on ingredients so that you can spend less time in the kitchen and more time doing the things you love. Our One-Pan Balsamic Chicken Veggie Bake is made with just 10 ingredients (not including the oil, salt and pepper). Ingredients that can easily be found at most grocery stores year round.
A perfectly-balanced meal containing a healthy source of proteins, fats and carbs! Yeah!
This recipe is whole30-friendly, grain-free, gluten-free and dairy-free.
One-Pan Balsamic Chicken Veggie Bake
PREP TIME:
20 MINS
COOK TIME:
25 MINS
TOTAL TIME:
45 MINS
INGREDIENTS
- 1 ¼ lbs. boneless skinless chicken breast, tenders or thighs (if large, cut in half)
- 1 head of broccoli, chopped into pieces (about 4 cups)
- 3 medium carrots, peeled and cut into skinny sticks (about 1 ½ cups)**
- 2 cups button mushrooms, halved if large
- 1 small red onion, diced
- 1/2 cup cherry or grape tomatoes
- 1/3 cup balsamic vinegar
- 1/4 cup avocado or olive oil
- 4 garlic cloves, finely minced
- 3-4 tbsp. fresh basil, finely chopped + additional for topping
- 1 tsp. fresh thyme (1/2 tsp. dried)
- ½ tsp sea salt
- ¼ tsp pepper
INSTRUCTIONS
- Preheat panggangan to 400℉. Line a baking sheet with parchment paper.
- Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
- Place chicken in zip-lock bag with about 1/3 cup of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
- Meanwhile, chop veggies. **for more tender carrots, cut into skinny sticks. If you like carrots with a little crunch, cut them to the size as shown in photos.
- Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated.
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Source
diyandideas2019.blogspot.com