21: Recipe: Balsamic chicken with oven roasted vegetables

I think I have mentioned that I’ve been trying a lot of new recipes lately and some of them have quickly made it on our “once-a-week-must-have” meal list. I found this one on skinnytaste.com , a great website with easy healthy recipes (complete with prep time and nutritional information).

I did tweak this one a little bit (Here’s the original recipe). Anything chicken and vegetable with very little work in the kitchen sounds great to me (doesn’t it to you?) and I’ve really developed a thing for everything oven-roasted. It’s so easy and it makes everything, meat and vegetables alike, so very delicious.

Ingredients:  

2 chicken breasts
15  asparagus, cut in half
2 red bell peppers
3 carrots,  sliced in half long way
1 onion, chopped in large chunks
10 oz sliced mushrooms
1/2 cup plus 2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp sugar
salt and pepper
3 tbsp fresh rosemary
2 cloves garlic, smashed and sliced
2 tbsp thyme

Preheat oven to 425°F. Wash and dry the chicken. Combine all the ingredients together in one (or two) large glass dishes and sprinkle with the combined mixture of oil, vinegar  and the spices. Put in the oven for 35 – 40 minutes. Super-easy, super-quick dinner with very little clean up. Perfect for a weeknight, when you don’t want to stand in the kitchen for very long.

I promise you, you’ll love this dish! Especially if you love balsamic vinegar as much as I do!