Paleo One-Pan Rosemary, Balsamic Chicken with Veggies Recipe
Paleo One-Pan Rosemary, Balsamic Chicken with Veggies Recipe
4/5
Recipe and photo by The Clean Eating Couple, December 2017
Verified Recipe ✅
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Ingredients:
- 6 chicken breasts, butterflied and pounded thinly
- 2 cups baby carrots
- 2-1/2 cups halved fresh green beans
- 1-1/2 cups fingerling potatoes, cut in 1 inch pieces
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar*
- 1 tbsp fresh rosemary, chopped finely
- 1 tsp garlic powder
- 1 tsp pepper
- 1 tsp onion powder
- 1/2 tsp salt
Directions:
- Preheat oven to 425°F.
- In a small bowl, mix together oil, balsamic vinegar, and spices.
- Pour marinade in Ziploc bag. Add chicken, veggies and potatoes together and shake to combine. Marinating isn't necessary, but if time permits marinate for 30 minutes (overnight is best).
- Lay veggies and chicken breasts flat on a greased sheet pan.
- Bake for 25-30 minutes until chicken is cooked thoroughly. You can broil for 1-2 minutes to get the potatoes/veggies a little crispy, but check them frequently so they won't burn.
5/5
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Verified Recipe ✅
5/5
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Photo by Ben Dearnley
Styling by Emma Knowles
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Verified Recipe ✅
5/5
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