Balsamic Chicken and Roasted Vegetables

 

2 boneless chicken breasts, each sliced in half to make four breasts

3 medium carrot, sliced

2 cups of broccoli florets

1 medium sweet potato, sliced

10 spears of asparagus

1/2 red onion, quartered

salt & pepper

 

Marinade:

1/2 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 Tbsp. brown sugar

2 cloves garlic, minced

3 Tbsp. fresh rosemary, chopped

2 Tbsp. thyme or oregano

4 leaves sage, chopped or 1/2 tsp. dried sage

 

 

 

1. Preheat the oven to 365 degrees. Salt and pepper both sides of chicken breasts and place in a baking dish. Arrange onions around dish and set aside.

 

2. Drizzle some olive oil in a large baking dish. Arrange vegetables in the dish -- I kept the vegetables separate. Sprinkle salt & pepper and tosh vegetables.

 

3. Mix marinade ingredients together. Spoon half of marinade over chicken breasts, making sure to coat both sides. Spoon the other half of marinade over the vegetables, making sure to coat all sides.

 

4. Place both dishes in the oven and bake for 30 minutes. Serve immediately.