Baked balsamic chicken
I have been wanting to make this super easy baked balsamic chicken with veggies for the longest I can remember. I had to make something fast and easy on Friday so I figured this would be the perfect time to make this recipe.
I have seen several versions of this recipe so I just kept it simple, added a little twist and used whatever veggies I had on had. I love the fact that you can use any type of vegetables you like so swapping for your own favorite ones will work just fine.
On another note, I have been a bit exhausted lately driving back and forth to my rotation site, studying and trying to maintain the blog. All I want to do is relax in the couch, cook and bake without having the stressor of having to take pictures and make the food look pretty, and be with the kids. Soon I will be have more time…
Yesterday, for some reason, I felt like eating cheesecake so I went to the store and gather a few ingredients to make one. I ended up making a lemon cheesecake that turned out spectacular. Unfortunately, I didn’t document the recipe from start to finish but in the near future I will make another one so I can actually add the recipe to the blog.
I think it was by far one of the best cheesecakes I have ever made so I hope the results get duplicated exactly on my next try.
I have about 9 1/2 months to be done with my Physician Assistant studies. I truly can’t wait for that day to come fast enough. I am tired to have to study 24/7 and have to deal with the pressures of everything else.
Anyways, there is not much to elaborate on this baked balsamic chicken recipe. It is extremely easy, versatile and super tasty. If you get to make it I am sure you will be very pleased.
Baked balsamic chicken
Yield: 8 servings
Total Time:45 minutes
- 2 lb breast chicken tenders
- 2 red peppers, cut into large chunks
- 2 yellow peppers, cut into large chunks
- 2 red onions, cut into large chunks
- 8 oz fresh broccoli florets
- 1/3 cup balsamic vinegar
- 3 tbsp extra virgin olive oil
- 6 cloves garlic, chopped
- 1/2 oz fresh rosemary
- 1 tbsp dried thyme
- 1 tsp celtic salt
Combine all the ingredients together in a large mixing bowl. Let the ingredients marinate in the bowl for 30 minutes to 1 hour turning around 2-3 times.
Preheat oven to 425°F. Spread the chicken and veggies in several baking trays.
Bake about 20-25 minutes, or until the chicken is cooked through and the vegetables are roasted.