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| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
|
Ingredients
- 8 boneless skinless chicken thighs trimmed of fat, 4 oz each
- 1 teaspoon kosher salt
- fresh black pepper to taste
- cooking spray
- 10 medium asparagus ends trimmed, cut in half
- 2 red bell peppers
- 1 red onions choppedlarge chunks
- 1/2 cup carrots sliced in half long, cut into 3-inch pieces
- 5 oz sliced mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic smashed and roughly chopped
- 1/2 tsp sugar (omit for whole30, keto, paleo)
- 1 1/2 tablespoons fresh rosemary
- 1/2 tbsp dried oregano or thyme
- 2 leaves fresh sage chopped
Ingredients
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Instructions
- Preheat oven to 425°F.
- Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
- Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
- The vegetables should not touch the chicken or it will steam instead of roast.
- Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.
Nutrition Facts
Balsamic Chicken With Roasted Vegetables
Amount Per Serving
Calories 232
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 2g
10%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 95mg
32%
Sodium 419mg
17%
Potassium 116mg
3%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
8%
Sugars 3g
Protein 24g
48%
Vitamin A
56%
Vitamin C
102%
Calcium
5%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
