I first made this one night when it seemed like we had nothing to eat but scraps of food here and there. I randomly had some asparagus and portabellas from work, and some frozen chicken breasts, but that’s about it. It ended up being so insanely easy to make, and tasted so delicious, that I’ve put in our regular dinner rotation!
Balsamic Roasted Chicken and Veggies
Ingredients
- Two Chicken Breasts or 12oz Thigh Meat
- One Bunch Asparagus
- Two Large Portobella Mushrooms
- One Zucchini
- One Red Bell Pepper
- Two Vine Tomatoes
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper to Taste
- Shaved Parmesan
Instructions
- Preheat oven to 400 degrees
- Line a baking sheet with foil
- Roughly chop up all the veggies (size does not matter as long as they're consistent)
- Place those on the lined baking sheet
- Sprinkle salt and pepper over veggies
- Drizzle olive oil and balsamic vinegar over veggies
- Place chicken on top of the veggies
- Sprinkle a little more salt and pepper on the chicken
- Drizzle a little more olive oil and balsamic vinegar on the chicken
- Bake for 35 minutes or until the juices run clear when you cut into the chicken
- Scoop it all onto a plate and top with some shaved parmesan
- Enjoy!
If you don’t feel like turning your oven on for such a small amount of food, use your toaster oven. We use ours all the time for dishes like this because it saves energy and doesn’t heat the house up on a hot day. In fact, I really should add it to my list of things you should buy that will save you money.
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