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
Verified Recipe ✅
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.
Recipe by Rick Browne
Photo by Tina Rupp
Verified Recipe ✅
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Recipe and photo by Deena Montillo
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Customize our balsamic vinegar recipe to suit your taste—make it as sweet or tangy as you like—no surprises! Unlike store-bought options containing additives like colorants, sweeteners, and preservatives, your balsamic vinegar will be all-natural, with no artificial ingredients, making it a healthier choice for your family.
Use your homemade balsamic vinegar in any recipe that calls for it. Your friends and family will be impressed. You can even boast, "I made the balsamic vinegar, too!"
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