Balsamic Chicken Breasts Recipe
This Flavorful Balsamic Chicken Breasts Recipe is so good!
Servings 4
Calories 607kcal
Equipment
Ingredients
- ½ Cup(s) of balsamic vinegar
- ½ Cup(s) of extra virgin olive oil divided
- 1½ tablespoon pure maple syrup
- 2 teaspoon orange zest preferably organic
- 3 tablespoon fresh orange juice
- 3 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage finely minced
- Sea salt and black pepper to taste
- 4 4- oz. boneless skinless chicken breasts
- 2 large sweet potatoes peeled and cubed
- 1 12- oz. bag frozen broccoli florets
- 1 medium red onion cut into thick slices
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Combine the balsamic vinegar, two tablespoons of the olive oil, maple syrup, orange zest,
orange juice, thyme, and sage into a bowl. Add salt and pepper to taste. Whisk together and then sit the bowl aside. - Put the chicken breasts into a ziplock bag and add the mixture in. Seal the bag and squeeze out the air. Make certain the chicken is coated and marinate for 30 minutes at room temp. You can also put in the fridge for 1 hour to overnight as well.
- Once you're ready to cook, have the top oven rack in the center and start to preheat the oven to 400 degrees. Put parchment paper on a baking sheet and set aside.
- Take the chicken out of the marinade and put on baking sheet. Season with salt and pepper again.
- Add the sweet potatoes, broccoli, and red onion into a large bowl and combine with the extra olive oil, onion powder, and garlic powder. Once seasoned, put the veggies around the chicken breasts in a single layer.
- Put the baking sheet in the oven and cook until chicken is done and veggies are, too. This will take about 25 minutes or so. Let cool slightly, then enjoy.
Nutrition
Serving: 1g | Calories: 607kcal | Carbohydrates: 41g | Protein: 40g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 25g | Cholesterol: 96mg | Sodium: 236mg | Fiber: 7g | Sugar: 18g
