About the Recipe
No need to dirty all the dishes with this delicious one pan chicken and veggies meal. Protein packed and full of vegetables
Ingredients
¼ tsp. pepper
½ tsp. sea salt
1 tsp. brown or dijon mustard (optional)
3 Tbsp. fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)
4 garlic cloves, minced
1/2 cup avocado or olive oil
1/4 cup balsamic vinegar
1 cup cherry or grape tomatoes
1 small red onion, diced into larger chunks
2 cups button mushrooms, halved or quartered if large
3-4 medium carrots, peeled and cut into skinny sticks
3 small heads of broccoli, chopped into pieces (about 4-5 cups)
1¼ lbs. boneless, skinless chicken breast, tenders or thighs (if large, cut in half)
Preparation
Preheat oven to 400℉. Line a baking sheet with parchment paper.
Combine balsamic vinegar, oil, garlic, basil, mustard, salt and pepper. Whisk to make sauce.
Place chicken in zip-top bag or glass container with about 1/2 of the balsamic sauce. Toss chicken to coat and marinate in the fridge while you prep the remaining ingredients. May marinate for a longer period of time such as 4 hours or overnight.
Chop the veggies. **for more tender carrots, cut into skinny sticks.
Place veggies, except for tomatoes, on the pan. Pour remaining balsamic sauce over veggies and toss veggies. Make sure all pieces are coated. Use your hands and really massage the sauce into the broccoli florets.
Move veggies around to make space for the chicken. Place chicken on pan. Discard the marinade used for chicken.
Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. To make sure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165℉, remove pan from oven.
Top with chopped fresh basil. Serve and enjoy!