I love all the colors and flavors in this dish. Chicken, asparagus, peppers, carrots, and tomatoes are tossed into one pan and baked in a honey balsamic marinade. A delicious and easy weeknight meal! Ingredients 1.5 lbs. boneless, skinless chicken breast 1 bundle of asparagus, stem-ends trimmed off 2 carrots, cut into thin strips 1 red bell pepper, seeded and thinly sliced A handful of cherry tomatoes, halved lengthwise Seasonings used: Salt Black pepper Thyme For the marinade: ½ cup fat free Italian dressing ¼ cup balsamic vinegar 1 Tbsp. honey 2 cloves garlic, minced Handful of fresh parsley, chopped Black pepper, to taste Directions: 1. Season both sides of the chicken lightly with black pepper and thyme. 2. In a large bowl or Ziploc bag, whisk together the ingredients for the marinade. Add the chicken to the marinade, and refrigerate for 1 hour. 3. When you’re ready to bake, preheat the oven to 375 degrees. 4. Season the vegetables lightly with salt, pepper, and thyme. Remove the chicken from the marinade, and reserve the leftover marinade. 5. Add the vegetables and chicken to a nonstick baking dish, cover with foil, and bake for 25 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees. 6. In a small pot, bring the leftover marinade to a boil; reduce and simmer for a few minutes, until the mixture has thickened, and use this as a dipping sauce for the chicken.
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