Balsamic Chicken w Roasted Vegetables
Ingredients
- 2 lbs chicken breasts
- 1 cup tomatoes
- .5 cup onion
- .75 cup balsamic vinegar
- 1 tbsp mustard
- 2 tbsp Honey
- 1 tbsp garlic
- 2 medium black pepper
- 2 cups broccoli
- .5 lbs Carrots
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F
- Cut the vegetables into 1” pieces.
- Cover a sheet pan with aluminum foil and spread out the vegetables evenly. Drizzle with 1 Tbsp olive oil, 2 Tbsp balsamic vinegar and salt and pepper over the top.
- Bake for 15 minutes.
- In a bowl mix together ¼ cup balsamic vinegar, 2 Tbsp honey, 1 Tbsp dijon mustard, 1 Tbsp minced garlic, and salt & pepper. Place the chicken in a gallon plastic bag and pour your sauce mixture over the chicken. Remove as much air from the bag as possible. Marinate for at least 30 minutes.
- Cut the onion into 1-2 inch pieces and put in a 13”x9” pan or on a foil lined sheet pan. Drizzle with olive oil and season with salt and pepper and bake for 15 minutes. After 15 minutes of baking, remove from the oven and add the grape tomatoes and the chicken along with the marinade.
- Cook the chicken for 25 minutes or until the internal temperature is at least 165°F.
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