With less than 225 calories per serving, this convenient one-pan meal from Skinnytaste makes great use of leftover vegetables. Marinate the chicken ahead of time for a faster, more flavorful meal, then toss everything on a sheet pan before popping it in the oven for 20 minutes.
Ingredients
For the chicken
- 16 ounces (453 grams) boneless, skinless chicken breasts, halved
- 1 tablespoon (15 ml) balsamic vinegar
- 1/2 tablespoon (7.5 ml) olive oil
- 2 cloves garlic, crushed
- 2 teaspoons (10 ml) dried basil
- 1 teaspoon (5 ml) dried parsley
- 3/4 teaspoon (3.75 ml) kosher salt
For the balsamic veggies:
- 1 large red bell pepper, cored and cut into 1-inch pieces
- 1 medium (7-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
- 1 cup (240 ml)asparagus, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces, layers separated
- 1 cup (240 ml) cauliflower florets
- 2 tablespoons (30 ml) balsamic vinegar
- 1 1/2 tablespoon (22.5 ml) olive oil
- 1 teaspoon (5 ml) kosher salt
- Black pepper, to taste
- 2 teaspoons (10 ml) dried basil
- 1 teaspoon (5 ml) dried parsley
Directions
Preheat oven to 450°F (232°C). Line a large sheet pan with parchment, if desired.
Season chicken with salt and allow to marinate in vinegar, olive oil, garlic, basil and parsley while you prep the vegetables. Marinate longer for stronger flavors.
In a large bowl, toss the vegetables with balsamic vinegar, olive oil, salt, black pepper, basil and parsley.
Spread onto the sheet pan. Nestle the chicken into the vegetables and roast on the lower rack until veggies are tender and chicken is cooked through, about 20 minutes.
Serve immediately.
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Serves: 4 | Serving Size: 1 piece chicken, 1 cup veggies
Per serving: Calories: 212; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 55mg; Sodium: 238mg; Carbohydrate: 8g; Dietary Fiber: 2g; Sugar: 5g; Protein: 24g
