Categories: Meals

Ingredients

• 4 Garlic Cloves
• 0.125 oz. Oregano
• 8 oz. Broccoli Florets
• 6 oz. Cremini Mushrooms
• 1 Red Onion
• 2 Boneless Skinless Chicken Breasts
• 1 fl. oz. White Balsamic Vinegar
• 1 oz. Feta Cheese

Directions

1. Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

2. Mince garlic. Stem and coarsely chop oregano. Cut broccoli into large bite-sized pieces, if necessary. Cut mushrooms into ¼" slices. Halve and peel onion. Cut halves into ¼" slices. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

3. Whisk together white balsamic vinegar, garlic (to taste), oregano, 3 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Set aside for flavors to marry.

4. Place broccoli, mushrooms, and onion on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer (some overlap is ok) and roast in hot oven until browned and tender, 15-18 minutes. While vegetables roast, cook chicken.

5. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, reduce heat to medium, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.

6. Plate dish as pictured on front of card, garnishing vegetables with feta and drizzling vinaigrette (to taste) around chicken and over vegetables. Bon appétit!

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