Balsamic Chicken & Roasted Vegetables - Weight Gain

About This Recipe

Balsamic marinated chicken served with red potatoes and cherry tomatoes as well as balsamic roasted vegetables.  A flavorful, low calorie meal option which provides more than a serving of vegetables.

Ingredients

• 3 lbs boneless skinless chicken thighs
• 1 cup grape tomatoes
• 2 lb red potatoes
• ½ medium red onion
• 2 Tbsp olive oil
• ¼ cup balsamic vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp garlic (minced)
• 2 Tbsp honey
• Salt and pepper to taste
• 1 medium red pepper
• 1 bunch broccoli
• ½ lb carrot⁣⁣s
• 2 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F
2. In a bowl mix together ¼ cup balsamic vinegar, 2 Tbsp honey, 1 Tbsp dijon mustard, 1 Tbsp minced garlic, and salt & pepper.
3. 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.
4. Cut the potatoes and 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.
5. After 15 minutes of baking, remove from the oven and add the grape tomatoes and the chicken along with the marinade.
6. Cook the chicken for 20-25 minutes or until the internal temperature is at least 165°F.
7. Cut the vegetables into 1” pieces.
8. 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.
9. Bake for 15 minutes.
10. This recipe makes 5 servings. Cut the chicken into strips and divide everything evenly into 5 portions.