Share

Dinners

One-Pan Balsamic Chicken and Veggie Dinner

Sep 7, 2017

For tonight's dinner, you'll need a pan, chicken, vegetables and 30 minutes.

Servings: 4
Preparation time: 10 minutes
Cook time: 30 minutes

Ingredients

  • 4 chicken breasts, approximately 1.25 lbs
  • 2/3 cup balsamic vinegar
  • 2/3 cup fat-free Italian salad dressing
  • 1 head of broccoli, stalks removed and chopped
  • 1 cup baby carrots
  • 2 cups Brussels sprouts, halved
  • 1/2 pint cherry tomatoes
  • 2 tsp Italian seasoning
  • 3 tbsp olive oil
  • 1 tbsp minced garlic
  • salt & pepper

Equipment

  • mixing bowl
  • non-stick baking sheet (or parchment-lined)

Method

  1. Preheat your oven to 400°F. If not using a non-stick pan, line with non-stick foil or parchment paper.
  2. In a large mixing bowl, combine the balsamic vinegar and Italian dressing (we used a fat-free variety, but use whatever you have on hand).
  3. Add your chicken and veggies to the mix and toss until everything is well coated in the marinade. Optionally, you can set aside for 30 minutes to give it more flavour, but if you're short on time, don't worry about it!
  4. Place the chicken in the pan first, then surround it with vegetables and drizzle any extra marinade over everything.
  5. Roast in your pre-heated oven for 20-30 minutes. Double check to make sure the chicken breast is fully cooked, if not, continue roasting for 5 minutes at a time.
  6. Serve over rice or quinoa, or on its own!

For more Forkly recipes, check out their YouTube page.

Add New Comment

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.