Paleo One-Pan Rosemary, Balsamic Chicken with Veggies Recipe
Paleo One-Pan Rosemary, Balsamic Chicken with Veggies Recipe
Recipe and photo by The Clean Eating Couple, December 2017
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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.
A yummy alternative to jellied or whole berry cranberry sauce! Serve cold beside turkey, chicken, pork or lamb.
Recipe and photo by Deena Montillo
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An elegant alternative to traditional Italian cannoli--a definite crowd pleaser!
This recipe made it into the Reader's Digest "Taste of Home Christmas 2011" cookbook . It also was the DECEMBER 2009 WINNER of the "Make it Fabulous with Fillo Recipe Contest" and out of 10 Finalists the THIRD PLACE FAN FAVORITE. This contest was sponsored by Athens Foods, the world's largest producer of phyllo dough.
Recipe and photo by Deena Montillo
Video by Athens Foods
Click Here for Alternative Recipe that won a contest by the leading Taste of Home magazine.
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Recipe and photo by Paula Jones, Bell'alimento blog
Verified Recipe ✅