Wednesday, September 22, 2010

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, 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!

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