Balsamic Chicken with Roasted Vegetables

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Chicken breast

  Broilers or fryers, meat only, raw

  32 oz or 907g

• Asparagus

  Raw

  12 spear, medium or 192g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 large or 72g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Balsamic vinegar

  4 tbsp or 64g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Thyme

  Spices, dried

  ½ tbsp, ground or 2g

• Sage

  Spices, ground

  ½ tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 425° and lightly coat two large rimmed baking sheets with cooking spray.
2. In a large bowl, combine the chicken, asparagus, bell peppers, onion, carrots, and mushrooms.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, sugar, rosemary, thyme, sage, salt, and pepper. Pour over the chicken and vegetables and toss until evenly coated.
4. Divide the mixture between the prepared sheets in a single layer, spacing vegetables so they do not touch the chicken to encourage roasting instead of steaming.
5. Roast for 20 to 25 minutes, rotating the pans and stirring the vegetables once halfway through, until the chicken is cooked through to 165°F and the vegetables are tender and lightly browned.
6. Serve hot.