- 8 skinless chicken thighs with fat trimmed (you can use boneless and with bone)
- 10 medium asparagus cut n half (end trimmed)
- 1 large red onion (chopped in large chunks)
- 2 red bell peppers
- 1/2 cup carrots (cut into 3-inch slices)
- 5 oz mushrooms (sliced)
- Cooking spray
Balsamic Sauce :
- 2 roughly minced cloves garlic
- 1/2 tsp Sugar
- 1 1/2 tbsp fresh rosemary
- 1/2 tbsp dried oregano or thyme
- 2 leaves of fresh sage (chopped)
- 2 tbsp olive oil
- 1/4 cup plus 1 tbsp balsamic vinegar
- 1 tsp salt
- 1 tsp fresh ground black pepper
When there is little time to spare and you are hungry as ever, then a delicious dinner of baked balsamic chicken is the perfect meal for you. Baked balsamic chicken is a staple for your dinner recipes. It requires only 10 minutes of prep time and gets cooked while you get ready to eat.
The earthy balsamic vinegar ages to perfection, adds a deep array of flavors to the dish making it finger licking good. The vinegar penetrates through the chicken and veggies, infusing them with flavor and making them juicy.
This recipe will make a delicious chicken and veggie bake that will fill you up. And what’s even better? It all cooks in just one pan, so you won’t have piles of dishes to clean afterward.
The chicken used in this recipe is lean and fat free, making it healthier. It is an excellent of protein that is essential for muscle strength and energy. The vegetables all together make a rich source of dietary fiber, which is helpful in the digestion process and preventing gastrointestinal disorders.
The whole recipe is gluten free, which means it won’t cause an allergic reaction, and is compatible with different types of diets.
Calories per serving: 401 Kcal
Fat per serving: 17 g
Carbohydrates per serving: 15 g
Protein per serving: 48 g
How to Make Baked Balsamic Chicken
In the Middle Ages, balsamic vinegar was believed to be a miraculous cure and was used as a disinfectant.