Added by MIF Main Course
January 15, 2018
Recipe and photo by The Clean Eating Couple, December 2017
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 Thrive® Culinary Algae 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
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.
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