Ingredients
16ozchicken breasts,boneless skinless, halved
1tbspbalsamic vinegar
½tbspextra-virgin olive oil
2clovesgarlic,crushed
2tspbasil,chopped
1tspparsley,chopped
¾tspkosher salt
Olive oil spray
1large red bell pepper,cored and cut into 1-inch pieces
7ozmedium zucchini,quartered lengthwise and cut into 1-inch cubes
1cupasparagus,cut into 1-inch pieces
1medium red onion,cut into 1-inch pieces, layers separated
1cupcauliflower florets
2tbspbalsamic vinegar
1½tbspextra-virgin olive oil
1tspkosher salt
black pepper,freshly ground
2tspbasil,chopped
1tspparsley,chopped
Preparation
Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
Season chicken with 1 tablespoon balsamic, ½ tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and ¾ teaspoon salt.
Marinate while prepping the vegetables, the longer the better.
In a large bowl toss the vegetables with 2 tablespoon balsamic, 1½ tablespoons olive oil, ¾ teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast for about 20 minutes until tender in the lower rack of the oven, until the chicken is cooked through.
Serve right away.
