Name: Roasted Balsamic Chicken and Veggie Medley
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 1/4 cup store-bought Balsamic glaze; 1 small red onion, cut into 8 wedges; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 4 boneless, skinless chicken breasts; 4 sprigs fresh rosemary, leaves finely chopped; 2 cloves garlic, minced; 1 medium red bell pepper, cored, seeded, and sliced into 1.5 inch thick pieces; 1 pound small red potatoes, halved

Chicken and Vegetables

What is the best type of chicken to use for this recipe?

Can I use frozen vegetables instead of fresh?

Do I need to marinate the chicken before cooking?

What seasonings can I use for this recipe?

Can I use a different type of oil for cooking?

How do I know when the chicken is fully cooked?

How do I prevent the vegetables from becoming mushy?

This easy-to-follow recipe features succulent chicken breasts coated in sweet balsamic glaze, served with a vibrantly flavored combination of red potatoes, onions, and bell peppers, all prepared on a single sheet pan for effortless clean-up.

Paleo

Whole 30

Mediterranean

Gluten Free

Lactose Free

Oils

milliliter

olive oil

Vinegar

balsamic glaze

Fresh Vegetables

gram

red onion

Seasonings

salt

black pepper

Poultry

chicken breast

fresh rosemary

garlic

red bell pepper

red potato

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Mediterranean Chicken & Veggie Bake

Roasted Balsamic Chicken and Veggie Medley

Baking Goods

Condiment & Toppings

Produce

Meat & Seafood

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Preheat the oven to 400°F and position a rack in the middle.

Combine the halved potatoes, onion wedges, and bell pepper slices on a large rimmed baking sheet.

Drizzle the vegetable mixture with olive oil, sprinkle with minced garlic, chopped rosemary, salt, and black pepper, then toss everything to combine.

Spread the vegetable mixture into an even layer along the edges of the baking sheet, leaving space in the center for the chicken.

Place the chicken breasts in the center of the baking sheet. Season them with a little more salt and pepper, if desired.

Bake in the preheated oven for about 15 minutes, or until the potatoes start to turn golden brown.

Remove the sheet from the oven. Brush the chicken breasts generously with the Balsamic glaze.

Return the baking sheet to the oven and bake for another 12-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).

Allow everything to rest for about 5 minutes after removing from the oven, then serve the glazed chicken and roasted vegetables, spooning some of the pan juices over the top for extra flavor.

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