Makes 4 servings
Macros: 251 cal, fat 10g, carbs 13g, protein 29g, fibre 4g
Ingredients:
For the chicken, you'll need:
16 ounces boneless, skinless chicken breasts, halved
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
2 cloves crushed garlic
3/4 teaspoon salt
For the Balsamic Veggies, you'll need:
olive oil spray
1 large red bell pepper, cored and cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into 1-inch cubes
5 asparagus spears, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces, layers separated
2 tbsp balsamic vinegar
1 1/2 tbsp extra-virgin olive oil
1 teaspoon salt
Black pepper to taste
Directions:
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, 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.
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.
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