Are you tired of eating plain, boring chicken and vegetables?  Before I learned about healthy cooking, I thought clean eating and healthy living had to be boring.  Boy, was I wrong!  Now I make my healthy dishes with tons of flavor and love to keep things simple.  This honey balsamic roasted chicken and vegetable dish is one of my favorites.

It’s often a go-to dish that I make during the week when things are busy.  Not only is it  a recipe for a delicious and simple meal, but it’s also a great option for food prep.  I like to cook food in bulk once or twice a week to keep things simple.  Cooking in bulk (food prep) helps to maintain health goals, provides more time during the week and allows for less opportunity to make poor choices.

Honey Balsamic Roasted Chicken and Vegetables

ingredients:

6-8 boneless, skinless chicken breasts

12 asparagus (ends cut), cut in half

2 peppers (any colors), cut in strips

3 carrots, chopped or sliced

1/2 red onion, chopped (optional)

Black pepper (to taste)

Salt (optional and to taste)

3 cloves garlic, chopped

1 Tbsp Raw Honey

1/3 cup balsamic vinegar

1/2 tsp crushed red pepper (optional)

1/4 tsp paprika

1 Tbsp Italian seasoning mix (such as rosemary, oregano and sage)

4 Tbsp Cooking oil (I like to use avacado oil, but you can use olive oil)

Oil for baking sheets

NOTE~ You can use less honey if you’re cutting back on your sugar intake

directions:

• Preheat oven to 425 degrees (Fahrenheit).
• Season chicken with salt and pepper.
• Combine your wet and dry ingredients in a bowl (without the veggies and meat).  Mix well.  Sometime I reserve a little of this mix to the side and brush it on the meat and veggies towards the end of the cooking process.
• In a separate bowl, add your vegetables and 1/3 of the seasoning /oil mix.  Combine well.
• In an additional bowl, combine the rest of your seasoning/oil mix with your chicken.
• Line two baking sheets with foil (fold up sides to avoid the juices running).
• Lightly oil your sheets.
• Arrange all of your vegetables on one sheet and your chicken on another.  Avoid overlapping for thorough cooking.
• Bake about 20-25 minutes.  The vegetables should be tender or cooked to your desired texture.  The chicken should be cooked through until no longer pink in the middle.

Note~  You can prepare the chicken ahead of time and marinate for a couple of hours in the fridge.  In addition, you can bake the veggies and chicken on one sheet (if it fits), but keep the two separated.  Glass baking dishes are another option; instead of using pans.

If you try this recipe, i would love to hear your feedback.  I welcome you to message below or email me. happy cooking!

XOXO~

Kim