Chicken Balsamic with Vegetables
Chicken and vegetables seasoned with sage, rosemary, and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.
INGREDIENTS:
- 1 pound chicken tenderloin
- 1 teaspoon kosher salt
- fresh black pepper, to taste
- cooking spray
- 10 asparagus, trimmed and cut in two pieces
- 2 red bell peppers
- 1 red onion, chopped in large chunks
- 1 cup carrots, shredded
- 5 oz sliced mushrooms
- 1/4 cup plus 1 tbsp balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, smashed and roughly chopped
- 1/2 tsp sugar (omit for whole30, keto, paleo)
- 1 1/2 tablespoons fresh rosemary
- 1/2 tbsp dried oregano or thyme
- 2 leaves fresh sage, chopped
DIRECTIONS:
1.Preheat
oven to 425°F.
2.Season
chicken with salt and pepper. Spray 2 large baking sheets with oil.
3.Combine
all the ingredients together in a large bowl using your hands to mix well then
arrange everything onto the prepared baking sheets spread out in a single
layer.
4.The
vegetables should not touch the chicken or it will steam instead of roast.
5.Bake
about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is
cooked through and the vegetables are roasted and tender.