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Balsamic Chicken With Broccoli, Carrots, Mushrooms, Red Onions, and Grape Tomatoes

balsamic chicken

Balsamic Chicken With Broccoli, Carrots, Mushrooms, Red Onions, and Grape Tomatoes

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  • ¼ cup balsamic vinegar
  • ½ cup olive oil
  • 4 garlic cloves
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 1 lb boneless skinless chicken breast
  • 4 cups broccoli florets
  • 3-4 medium carrots, peeled and cut into ¼-inch rounds
  • 2 cups button mushrooms, halved or quartered
  • 1 small red onion, cut into 1-inch chunks
  • 1 cup cherry or grape tomatoes


  1. Preheat oven to 400℉. Line a baking sheet with parchment paper or a baking mat
  2. Combine balsamic vinegar, oil, garlic, salt and pepper.
  3. Marinate chicken in a glass container with about 1/2 of the balsamic sauce. Toss chicken breast to coat and marinate in the fridge while you prep the remaining ingredients.
  4. Chop the veggies
  5. Place all veggies EXCEPT for the tomatoes on the pan. Pour remaining balsamic sauce over veggies and coat evenly. Really work the sauce into the broccoli florets.
  6. Remove the chicken from the marinade and place it on the pan so everything fits neatly in one layer.
  7. Bake for 15 minutes. Remove the pan from the oven and add the tomatoes. Toss the veggies again to ensure they brown evenly. Place the pan back into the oven.
  8. Bake for an additional 5-10 minutes or until chicken is cooked through.
  9. Serve and enjoy!

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