So back to the kitchen I have gone to create simple, whole foods meals for a busy mom's lifestyle. I am sure I am not alone in that boat! This is one of my favorite go to weekly dinners. I fount this great local olive farm that makes flavored oils and vinegars. I used blueberry, but you can use whatever flavor suits your palate! I just make the marinade in the morning and throw everything in a giant ziplock after breakfast and let it sit till dinner time.
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons garlic, minced
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 4 boneless skinless chicken breasts
- 3 cups baby carrots
- 4 cups red onions chopped in quarters
- 2 cups red bell pepper
- 2 cups chopped parsnips
- 2 cups chopped sweet potato
- 3 cups chopped asparagus
- 2 cups sliced mushrooms
Preheat oven to 425F.
In a bowl, mix vinegar, oil, sugar, salt, garlic, and herbs. In two smaller bowls or air tight bags place chicken in one and veggies in another and pour half of marinade in each. Marinate in fridge for at least 2 hours but no more than 8. Drain the marinade and place chicken and veggies on a roasting pan. Make sure to have veggies in one layer or they may not roast properly. Bake for 45 mins or until chicken is no longer pink. I like to take out the chicken and then turn the broiler on the veggies for the last few minutes to give it that extra crunch!
Fuller Girls - 5 - They all liked the chicken and the carrots but the "other" veggies were not met with love. :/