Balsamic Chicken and Roasted Vegetable
Trust us, this will easily become a household favorite in your home. The sweet and tangy glazed chicken over savory, lightly seasoned, roasted vegetables is just delightful! Plus, this is a no guilt meal and perfect for all your health and fitness goals in 2012!
Serves 4 people
Ingredients:
2 large boneless, skinless chicken breast
1/4 cup balsamic vinegar
2-3 T. Olive Oil
1/4 teaspoon dried tarragon
Salt & Pepper
How to Prepare the Chicken:
1. Trim chicken breast of any remaining fat and slice, reducing thickness of breasts by half. (approx. 1/4 inch thick)
2. Mix ingredients in glass dish and marinate chicken breast for 1-2 hours
3. Warm a medium skillet on medium-high heat. Simmer Chicken breast and marinade until throughly cooked
Note: *Consuming raw or undercooked meat can be hazardous to your health
Preparing the Vegetables:
You may use any and all of your favorite fresh vegetables in this recipe, however we recommend asparagus, green/yellow peppers, baby portobello mushrooms, and red onion.
1. Pre-heat over to 425°F
1. Clean and slice peppers, mushrooms and onion into 1/8-1/4 inch slices; clean and trim asparagus spears
2. Line a baking sheet with aluminum foil
4. In a large bowl, toss raw vegetables with olive oil; Season with salt, ground pepper, and garlic powder
5. Place vegetable mixture on foil lined baking sheet and place in over for approximately 30 minutes or until slightly browned
You can easily pair this dish with brown rice for a well balanced, healthy, low-fat meal that is perfect anytime of day.
A dish even the non-dieters in your home will surely enjoy.
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