Balsamic Chicken and Vegetables

Last week we had some really gross weather for September, and that had me digging out my 'Fall' recipes a little early this year.  This meal is very easy to throw together, and it warms you right up! I had this with my jalapeno cheddar biscuits, and it was exactly what we needed on a cold day.

You can make this with any vegetables that you have sitting in your fridge.  I used asparagus, red onion, carrots, mushrooms, and red peppers.  I love the way asparagus and bell peppers taste when they are cooked like this!

This recipe was originally from skinnytaste.com, a website that has a ton of amazing healthy recipes.  This recipe originally called for a large amount of rosemary, but when I made the dish for the first time we found it to be very overpowering.  I love being able to taste the delicious flavors of all of the vegetables in a dish.


Balsamic Chicken and Vegetables

• 2 chicken breasts
• 6 pieces of asparagus, cut into 2" long pieces
• 1/2 red bell pepper, cut into large pieces
• 2 carrots, sliced 
• 6 large mushrooms, cut in half (or quarters if the mushrooms are quite large)
• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tsp sugar
• salt and pepper
• 1 to 2 gloves of garlic, diced
• 1 to 2 tbsp oregano

1. Preheat your oven to 425 F
2. Clean your chicken and cut each into two pieces
3. Place the chicken and the prepared vegetables in a roasting pan
4. Whisk the balsamic vinegar, olive oil, sugar, garlic, salt and pepper, and oregano together in a bowl
5. Pour the balsamic mixture over the chicken and vegetables, and place uncovered in the preheated oven
6. Bake for 30 - 45 minutes, stirring occasionally, until the chicken is cooked through
7. Enjoy!