One-Pan Balsamic Chicken and Veggies


    4 boneless, skinless chicken breasts (about 1 1/2 pounds)
    4 to 5 cups chopped vegetables (we love sliced red potatoes, carrots, broccoli and/or tomatoes)
    1/4 cup balsamic glaze (DeLallo makes a yummy one)
    1/4 cup olive oil , more if needed
    Fresh basil , optional
    Kosher Salt & Pepper


  • heat the kitchen appliance to 400°F. Line a sheet pan with foil.
  • Place the chicken in a very nada high bag and drizzle on three Tablespoons of the oleoresin glaze. Let sit for a minimum of ten minutes. Place vegetables in a very nada high bag with the oil, one Tablespoon of oleoresin glaze, salt and pepper.
  • as an alternative, organize the chicken and vegetables onto the pan in a good layer and drizzle oil and therefore the oleoresin glaze over the highest. Add recent basil if desired. Sprinkle salt and pepper over the highest.
  • Bake for thirty to thirty five minutes, or till the chicken isn't any longer pink and therefore the vegetables ar fork tender. The chicken might get done quicker than the vegetables, thus check at thirty and take away the chicken before the vegetables if required.


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