Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 5 Servings
Chicken and veggies in one dish! Dinner will be awesome if you only try this recipe! Ready in less than an hour. Enjoy!
Ingredients:
1¼ pounds boneless, skinless chicken breast, tenders, or thighs (if large, cut in half)
3 small heads of broccoli, chopped into pieces (about 4–5 c total)
3 tbsp fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)
1/2 c avocado or olive oil
1 small red onion, diced into larger chunks
3–4 medium carrots, peeled and cut into skinny sticks
1 c cherry or grape tomatoes
¼ tsp black pepper
3 tbsp balsamic vinegar
2 c button mushrooms, halved or quartered if large
½ tsp sea salt
4 garlic cloves, minced
1 tsp brown or Dijon mustard (optional)
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line with parchment paper the inside of a baking sheet.
In a mixing bowl, add mustard, salt, pepper, balsamic vinegar, oil, and basil. Stir everything until well incorporated.
In a large glass container, add the chicken and half of the balsamic sauce. Toss the chicken to coat.
Place the bowl in the fridge and marinate the chicken for at least 4 hours overnight.
Chop the veggies into small pieces, then put them into a pan aside from the tomatoes. Pour the sauce on top of the veggies, then toss to coat. Lay the chicken on top of the veggies.
Place the pan in the preheated oven and bake for 10 minutes.
Remove the veggies from the pan and bake the chicken for additional 10 minutes.
Remove the chicken from the oven and sprinkle freshly chopped basil on top to garnish.
Serve with cooked veggies. Enjoy!
Nutrition Facts:
CALORIES: 393 | SUGAR: 7G | SODIUM: 325MG | FAT: 23G | CARBOHYDRATES: 13G | FIBER: 3G | PROTEIN: 29G
Ingredients
- 1¼ pounds boneless, skinless chicken breast, tenders, or thighs (if large, cut in half)
- 3 small heads of broccoli, chopped into pieces (about 4–5 c total)
- 3 tbsp fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)
- 1/2 c avocado or olive oil
- 1 small red onion, diced into larger chunks
- 3–4 medium carrots, peeled and cut into skinny sticks
- 1 c cherry or grape tomatoes
- ¼ tsp black pepper
- 3 tbsp balsamic vinegar
- 2 c button mushrooms, halved or quartered if large
- ½ tsp sea salt
- 4 garlic cloves, minced
- 1 tsp brown or Dijon mustard (optional)
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line with parchment paper the inside of a baking sheet.
In a mixing bowl, add mustard, salt, pepper, balsamic vinegar, oil, and basil. Stir everything until well incorporated.
In a large glass container, add the chicken and half of the balsamic sauce. Toss the chicken to coat.
Place the bowl in the fridge and marinate the chicken for at least 4 hours overnight.
Chop the veggies into small pieces, then put them into a pan aside from the tomatoes. Pour the sauce on top of the veggies, then toss to coat. Lay the chicken on top of the veggies.
Place the pan in the preheated oven and bake for 10 minutes.
Remove the veggies from the pan and bake the chicken for additional 10 minutes.
Remove the chicken from the oven and sprinkle freshly chopped basil on top to garnish.
Serve with cooked veggies. Enjoy!
