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.

Baked balsamic chicken | Eat Good 4 Life

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.

Enjoy!

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Baked balsamic chicken

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

 

  • 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

 

Directions:

 

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.

Serve immediately.

 

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14 comments

  1. Yum!! Jambalaya, has been something I’ve always wanted to try – – I think this recipe just sealed the deal :)

  2. oh this looks delicious! Jambalaya is one of my favorites!

  3. Love jambalaya! This looks delicious :D

  4. Just made a version of this recipe tonight. Perfecto. Thank you for sharing.

  5. Just made this recipe but replaced sausage with hot Italian sausage. Also you didn’t mention when to add carrots so I did when the tomatoes went in. Nonetheless, it turned out amazing and was nothing but delicious!

  6. This turned out awesome! Thanks for the recipe!

  7. Should it be heated on medium or high?

  8. I’m a HUGE fan of your blog. I tell everyone who will listen about it.

    My question is, what kind of onion do you use? I’m not a very experienced cook and I must be buying the wrong kind of onions. Also, what kind of peppers? Bell peppers?

    Thanks!!!

    • Thanks so much :-) Yes any kind of peppers are fine, I normally use bell peppers. As far as the onions, I mostly use white onions, sometimes the vidalia kind but I also used red onions on occasion. Thanks for stopping by.

  9. Should it be cover or not?

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