Balsamic Chicken and Vegetables
Balsamic Chicken and Vegetables
Print RecipeSERVINGS
Ingredients
- 8 oz chicken breasts
- 1/2 cup asparagus, trimmed
- 1/2 cup zucchini, sliced
- 1/2 cup red pepper, sliced
- 1/2 cup yellow bell pepper, sliced
- 1/2 cup cherry tomatoes
- 1/2 cup broccoli florets
- 1/2 cup cauliflower florets
- 1/2 cup red onion, sliced
- 2 cloves garlic, crushed
- olive oil cooking spray
- salt and pepper to taste
Balsamic Marinade
- 1/4 cup balsamic vinegar
- 2 Tbsp lemon juice
- 2 Tbsp Xylitol
- 1 Tbsp rosemary fresh or dried
- 1 tsp dried oregano
- 1 tsp sage fresh or dried
- 1 tsp Celtic sea salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375˚F.
- Combine chicken and vegetables in a large bowl.
- Whisk together all Balsamic Marinade ingredients in a small bowl and pour over chicken and vegetables. Marinate in the refrigerator 30 minutes.
- Line a large baking sheet with parchment paper and spritz with cooking spray.
- Place chicken on parchment first, then vegetables in an even layer.
- Bake 30 minutes or until chicken is cooked through.
Notes
1 serving = 4 oz protein, 2 cups vegetable
