When I search for recipes on the internet or Pinterest I am always drawn to elaborate creations. However, I am a realist… if it has 25 ingredients and hours of prep time, ‘it ain’t gonna happen.’ Sometimes I look at these recipes and find way to make them easier or I ignore them because of their time commitment. When I saw this recipe for Balsamic Chicken from SkinnyTaste, it seemed easy enough for a weeknight meal.
When I got around to making it; however, I realized I did not have the right ingredients so I made an easy recipe even easier (yes, I am that lazy). Instead of creating the balsamic dressing, I just used a bottle of light balsamic vinaigrette that was in the fridge.
This recipe can be thrown together in minutes. If your grocery store offers pre-chopped fresh vegetables it could be together in seconds. I’m too cheap for those veggies, so I prepared my own and it took about 5 minutes.
Feel free to use any vegetables you like. The only trick is that you need to cut the veggies so they will finish cooking at the same time. For example, you can’t use whole baby carrots and thin asparagus spears. You will need to cut your carrots into small pieces.
For this dish, I used red onions, carrots, asparagus and bell peppers. On other occasions, I have included broccoli, brussel sprouts, zucchini, green beans, or snow peas. Feel free to use vegetables that you have on hand or your family’s favorites.
Also, this dish is great warmed up so you may want to double it and have leftovers for later!!
- Serves: 4 servings
- Serving size: ¼ recipe
- Calories: 252
- Fat: 6
- Saturated fat: 1
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 19
- Sugar: 12
- Sodium: 445
- Fiber: 5
- Protein: 28
- Cholesterol: 63
- 1 pound chicken breasts
- 8 TBSP lite Balsamic vinaigrette
- 5 large carrots
- 1 large red onion
- 2 red bell peppers
- 1 bunch asparagus spears (with ends broken off)
- Preheat oven to 350 degrees
- Cut vegetables into chunks (the key is to get them to a size where they will cook evenly)
- Combine chicken, veggies and balsamic
- Toss to coat
- Spread onto large baking dish
- Cook for 30-45 minutes