Balsamic Chicken with Roasted Vegetables

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  32 oz or 907g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Flaxseed oil

  1 tsp or 5g

• Asparagus

  Raw

  10 spear, medium (5-1/4" to 7" long) or 160g

• Red bell pepper

  Sweet, raw

  2 medium (approx 2-3/4" long, 2-1/2 dia.) or 238g

• Onions

  Raw

  1 medium (2-1/2" dia) or 110g

• Carrots

  Raw

  1 large (7-1/4" to 8-/1/2" long) or 72g

• Mushrooms

  White, raw

  ⅓ lb or 151g

• Balsamic vinegar

  5 tbsp or 80g

• 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

  Fresh

  1 ½ tbsp or 3g

• Thyme

  Spices, dried

  ½ tbsp, ground or 2g

• Sage

  Spices, ground

  ½ tsp or 0.3g

Directions

1. Preheat oven to 425 degrees F. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
2. Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
3. The vegetables should not touch the chicken or it will steam instead of roast. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.
4. Enjoy!
5. Recipe inspired by: http://www.skinnytaste.com/2009/02/balsamic-chicken-with-roasted.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+weightwatcherspointsrecipes+%28Skinnytaste%29

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