Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 5 Servings
A big thanks to my good friend, Anya, for sharing this recipe with me. I never would have tasted perfection if it wasn’t for you! Oh, man, I am so excited to share this with you today! Try it now and prepare to fall in love. Enjoy!
Ingredients:
½ c avocado or olive oil
1 small red onion, diced into larger chunks
3 tbsp balsamic vinegar
1¼ pound boneless, skinless chicken breast, tenders or thighs (if large, cut in half)
1 teaspoon brown or Dijon mustard (optional)
2 c button mushrooms, halved or quartered if large
3 small heads of broccoli, chopped into pieces (about 4–5 cups)
1 c cherry or grape tomatoes
3–4 medium carrots, peeled and cut into skinny sticks
4 garlic cloves, minced
½ teaspoon sea salt
¼ teaspoon pepper
3 tablespoons fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Line with parchment a baking sheet.
In a mixing bowl, add oil, mustard, balsamic vinegar, basil, salt, and pepper. Whisk until well blended.
In a large glass container, add the chicken and half of the balsamic sauce. Toss until well mixed.
Place it inside the fridge to marinate for at least 4 hours to overnight.
Prepare and slice the vegetables.
Add the veggies in the pan aside from the tomatoes.
Add the balsamic sauce and toss until well combined.
Add the chicken into the pan.
Place the pan inside the preheated oven and bake for about 10 minutes. Remove the veggies to prevent overcooking.
Bake the chicken for 10 more minutes or until done.
Serve and enjoy!
Nutrition Facts:
CALORIES: 393 | SUGAR: 7G | SODIUM: 325MG | FAT: 23G | CARBOHYDRATES: 13G | FIBER: 3G | PROTEIN: 29G
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