Sheet Pan Balsamic Chicken & Vegetables
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • 3½ tbsp balsamic vinegar • ¼ tsp ground black pepper • 4, (8-oz.) raw boneless, skinless chicken breasts • 2 cups broccoli florets • 12 medium button mushrooms • 1 tsp extra virgin olive oil • 1 tbsp minced fresh oregano (or 1 tsp dried) • 2 garlic cloves, minced • 1 tbsp olive oil • 4 roma tomatoes, quartered • ¼ tsp salt
Directions:
1. Preheat oven to 375⁰F.
2. Line sheet pan with parchment paper, and spray lightly with cooking spray.
3. Season chicken breasts with salt and pepper; place in a single layer on one side of the sheet pan.
4. Toss the vegetables with olive oil. Arrange in a single layer on sheet pan in a separate section from the chicken.
5. Place sheet pan in oven and cook for about 20 to 25 minutes or until chicken reaches an internal temperature of 165⁰F.
6. Meanwhile, whisk together the garlic, oregano, balsamic vinegar, and extra virgin olive oil.
7. To serve, place 6 ounces cooked chicken, 4 tomato quarters, 3 mushrooms, and a ½ cup broccoli onto 4 plates. Drizzle one tablespoon of dressing over each serving.
