We cherish sound suppers that our fast and simple! Who says eating well is difficult or exhausting? This One-Pan Balsamic Chicken Veggie Bake is verification that eating well can be simple AND flavorful! The best part is that tidy up is snappy with this formula since all you have to set up this supper, beside the fixings and a stove, is a dish, a cutting board, and a blade.
We're focused on adhering to our promise by imparting to you plans that are enthusiastic about flavor and short on fixings so you can invest less energy in the kitchen and additional time doing the things you adore. Our One-Pan Balsamic Chicken Veggie Bake is made with only 10 fixings (excluding the oil, salt and pepper). Fixings that can undoubtedly be found all things considered supermarkets all year.
The way to one-container plans is to discover a blend of fixings that taste great together as well as have comparable cooking times. You need all of substance of the skillet to leave the stove in the meantime, cooked to flawlessness. Here are a couple of pointers to get it going with this One-Pan Balsamic Chicken Veggie Bake formula:
- 1 ¼ lbs. boneless skinless chicken breast, tenders or thighs (if large, cut in half)
- 3 small heads of broccoli, chopped into pieces (about 4–5 cups)
- 3–4 medium carrots, peeled and cut into skinny sticks**
- 2 cups button mushrooms, halved if large
- 1 small red onion, diced
- 1/2 cup cherry or grape tomatoes
- 1/4 cup balsamic vinegar
- 1/4 cup avocado or olive oil
- 4 garlic cloves, finely minced
- 3–4 tbsp. fresh basil, finely chopped + additional for topping
- 1 tsp. fresh thyme (1/2 tsp. dried) – optional
- ½ tsp sea salt
- ¼ tsp pepper
INSTRUCTIONS
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
- Place chicken in zip-lock bag or glass container with about 1/2 of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
- Meanwhile, chop veggies. **for more tender carrots, cut into skinny sticks.
- Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated. Feel free to use your hand with this to really get the broccoli florets coated.
- Remove chicken from zip-lock bag or container, move veggies around to make spaces for the chicken. Place chicken on pan.
- Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
- Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. For example, tenders or small chicken breasts (as shown in photos) will need to bake for 5-7 additional minutes. To ensure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165℉, remove pan from oven.
- Top with chopped fresh basil. Serve and enjoy!
Read more our recipe Mississippi Chicken #dinnerrecipe #food
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