Categories: chicken, main dish, paleo

Ingredients

• 1 1/4 lbs chicken breast, tenders or thighs
• 1 head of broccoli, chopped into pieces
• 3 medium carrots, peeled and cut into sticks
• 2 cups button mushrooms, halved if large
• 1 small red onion, diced
• 1/2 c cherry or grape tomatoes
• 1/3 c balsamic vinegar
• 1/4 c avocado or olive oil
• 4 garlic cloves, finely minced
• 3-4 T fresh basil, finely chopped + additional for topping
• 1 t fresh thyme (1/2 tsp. dried)
• 1/2 t sea salt
• 1/4 t pepper

Directions

1. Preheat oven to 400℉. Line a baking sheet with parchment paper.

2. Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.

3. Meanwhile, chop veggies.

4. Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated.

5. Place chicken on pan.

6. 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.

7. Bake for an additional 5-10 minutes or until chicken is cooked through.

Email to a friend | Print this recipe | Back