Basalmic Chicken And Vegetables By Skinny Taste

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BALSAMIC CHICKEN WITH ROASTED VEGETABLES

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posted FEBRUARY 9, 2016 by GINA

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Balsamic Chicken with Roasted Vegetables – an easy meal-in-one! Smart Points: 8 Calories: 401

Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.

Adapted from my friend Julia of Julia’s Healthy Italian. She’s a mom of four small kids, with a full time career and an amazing cook. I shared this a few years ago, but since I’ve made some minor changes to the original recipe. This is an easy weeknight dish, with quick easy prep. If you want to add a grain to the side, quinoa would be great. For easy clean up you can line the tins with foil.

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Balsamic Chicken with Roasted Vegetables – an easy meal-in-one! Smart Points: 8 Calories: 401

Balsamic Chicken with Roasted Vegetables

Skinnytaste.com

Servings: 4 • Size: 2 thighs + vegetables • Points +: 10 • Smart Points: 8

Calories: 401 • Fat: 17 g • Saturated Fat: 3 g • Carb: 15 g • Fiber: 4 g • Protein: 48 g

Sugar: 2 g • Sodium: 518 mg • Cholesterol: 214 mg

Ingredients:

8 (4 oz each) boneless skinless chicken thighs, trimmed of fat

1 teaspoon kosher salt

fresh black pepper, to taste

cooking spray

10 medium asparagus, ends trimmed, cut in half

2 red bell peppers

1 red onions, chopped in large chunks

1/2 cup carrots, sliced in half long, cut into 3-inch pieces

5 oz sliced mushrooms

1/4 cup plus 1 tbsp balsamic vinegar

2 tablespoons extra virgin olive oil

2 cloves garlic, smashed and roughly chopped

1/2 tsp sugar

1 1/2 tablespoons fresh rosemary

1/2 tbsp dried oregano or thyme

2 leaves fresh sage, chopped

Directions:

Preheat oven to 425°F. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.

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Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer. The vegetables should not touch the chicken or it will steam instead of roast. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.

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Balsamic Chicken with Roasted Vegetables – an easy, flavorful and low-carb sheet pan dinner! Smart Points: 8 Calories: 401

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10 PP 8 SP CHICKEN RECIPES ITALIAN INSPIRED RECIPES MAIN DISHES RECIPES SPRING

posted FEBRUARY 9, 2016 by GINA 177 Comments »

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177 COMMENTS LEAVE A COMMENT »

« Older Comments

SARA — March 31, 2016 @ 10:45 pm REPLY

What’s a good side dish other than quinoa that could go with this?

TAMMY — April 9, 2016 @ 10:13 pm REPLY

We made this recipe tonight (Fantastic by the way) and served it with the Greek Chickpea salad from her cookbook. It was a perfect pairing and the plate looked so colourful with the salad, grilled veggies and the chicken. Now that I have tried it and loved it, I plan to serve this for company in a few weeks.

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EMILY — April 4, 2016 @ 11:06 am REPLY

What is a good veggie to sub out for the peppers?

KELLI — June 17, 2016 @ 1:33 pm REPLY

Artickokes or cauliflower

LAUREN S. — April 23, 2016 @ 7:43 am REPLY

Can you use bone-in thighs?

LAUREN — April 28, 2016 @ 9:49 am REPLY

Hi Gina – what is the calorie/nutrition content if you use skinless, boneless chicken breasts instead of thighs?

KRISTEN — August 10, 2016 @ 5:06 pm REPLY

6+ points

S — May 17, 2016 @ 3:44 pm REPLY

Do you combine the chicken with the veggies and other ingredients or just the veggies?! It says combine “all ingredients” so I’m assuming the chicken as well to get some flavor?

KORI — July 22, 2016 @ 6:15 pm REPLY

Did you mix the veggies and chicken together?

GLO — August 15, 2016 @ 2:20 pm REPLY

So do u mix chic and veggie together?? With seasoning??

MOLLY — May 23, 2016 @ 2:05 pm REPLY

This is one of the tastiest, most satisfying healthy meals I have tasted!

GINA — May 23, 2016 @ 7:40 pm REPLY

Yay!

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CONNIE — May 30, 2016 @ 7:44 am REPLY

I’m a fan of fresh herbs whenever possible. Is there any reason not to use fresh thyme? To me, the dried stuff tastes like sawdust.

Thanks!

MARIA SUDDUTH — May 30, 2016 @ 2:32 pm REPLY

I just love what you do and I’m sharing everywhere! I started my own weight watcher group and I share your recipes there plus on pinterest! THANK YOU!!!

TRISH — May 31, 2016 @ 3:19 pm REPLY

This looks delish! I’m new to WW but am finding that most chicken is 3-4oz only 2 points. With veggies being free what is causing the point to be 8? Loving your website and can’t wait to order your cookbook!

GINA — May 31, 2016 @ 4:22 pm REPLY

I’m sure it’s the oil.

JENN — July 10, 2016 @ 10:53 am REPLY

Thighs are more points.

DIANDRA — June 1, 2016 @ 10:59 am REPLY

1/4 Cup plus 1 Tablespoon Balsamic Vinegar–am I missing a step on the additional 1 Tablespoon of vinegar? Or is it truly just 1/4 cup plus 1 tablespoon?

GINA — June 2, 2016 @ 8:51 pm REPLY

You didn’t miss a step….use it all.

BARBARA — June 1, 2016 @ 5:32 pm REPLY

Oh so good!!!!! Perfect dinner tonight!!!! I used what veggies I had from the garden which included small red skin potatoes, summer yellow squash, zucchini, carrots, onion, peppers and fresh herbs. I followed the recipe except for the kinds of veggies and I grilled it. It came out so tasty. I can see substituting different meats like pork tenderloin and using just the veggies as a side. Gina you never fail to disappoint with these nutritious meals. Thank you so much!! I am hooked on your website and I continue to spread the word to friends and family.

DEB — June 3, 2016 @ 7:20 am REPLY

This is delicious, and easy to prepare! I made it with chicken breasts, cut in large pieces. I loved it as written–my husband thought it was a little too sweet for him. I used a beautifully, aged balsamic vinegar–I may try it without the added sugar next time.

ERIN — June 6, 2016 @ 10:55 am REPLY

I have been loving this recipe lately; perfect for summer!

The one thing I changed was to add the asparagus during the last 10 min. I found that cooking it the entire 20-25 min was to long and resulted in mushy, stringy asparagus.

SILO — June 7, 2016 @ 8:17 pm REPLY

This made a ton of food!! It seems enough for 8… maybe we eat less meat than most. But even getting it all spread out to roasting thinness took three sheets. In oven now. Will rotate to make sure all three pans get equally roasted.

MELINDA — June 12, 2016 @ 8:31 pm REPLY

I made this for dinner tonight and it was fantastic!!!! I skipped the sugar to reduce the point value…it was a hit…..love this recipe

TANYA — June 15, 2016 @ 6:19 pm REPLY

I made this for dinner. What a hit!! Thank you

I am so happy I stumbled on your blog.

GINA — June 15, 2016 @ 6:29 pm REPLY

Thank you!

NICOLE — June 22, 2016 @ 8:34 pm REPLY

I made this recipe today, and it is wonderful. Moist and flavorful. I don’t use WeightWatchers, but I do log my meals in MyFitnessPal…was so excited to find your recipes there! Thank you for sharing your cooking gifts.

GINA — June 22, 2016 @ 9:22 pm REPLY

Great! I am glad you found them too!

BRIANNA — July 6, 2016 @ 2:10 am REPLY

what is the max i can marinate this together prior to cooking? thank you.

KATHLEEN — July 6, 2016 @ 10:17 am REPLY

This was wonderful and instantly went onto the “favorites” list! Thank you so much for a quick and tasty recipe for crazy weeknights :).

LAURIE — July 17, 2016 @ 8:17 am REPLY

Has anyone tried freezing this? I’m wondering if the veggies would get too mushy when thawed.

ELLEN — July 21, 2016 @ 6:39 pm REPLY

This is a fabulous recipe! I followed the recipe just as written with one exception, and it turned out great. The exception was that I added a full carton of mushrooms (8 oz) rather than 5 oz, because I didn’t want to put that small amount back in my refrigerator! My husband asked if it was hard to make, which is code for “will you make this again?”!!! I served it with a frozen quinoa and kale mixture. It’s just the two of us at home, so this recipe gave us plenty of leftovers for tomorrow’s dinner.

GINA — July 22, 2016 @ 8:35 am REPLY

Great!!!

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KATHY — July 24, 2016 @ 10:17 am REPLY

I have been a huge fan of your recipes for years but this by far has been my favorite and will become a permanent part of our dinner rotation! Thank you!

TARA — July 26, 2016 @ 6:59 pm REPLY

Could you use thighs with bone in? If so, how long would you bake,

LARRY — July 31, 2016 @ 11:11 am REPLY

Love this recipe. Awesome. I used listed veggies and added zucchini, and yellow squash. Looking forward to making again and again in this wonderful season of fresh veggies from the gardens. Thanks so much for sharing.

GINA — July 31, 2016 @ 3:22 pm REPLY

Great!

SARAH — August 4, 2016 @ 12:11 pm REPLY

Is it possible up make this in a convection oven, and if so would you need to adjust anything?

SANDYG265 — August 4, 2016 @ 5:46 pm REPLY

Is there anything that could sub for the balsamic vinegar? I have a family member who can’t have wine or balsamic vinegar.

ERIN — August 8, 2016 @ 7:25 pm REPLY

I made this recipe but with thin sliced chicken breast. What would you recommend for cook time and oven temp? Thanks

ALISON — August 10, 2016 @ 6:01 pm REPLY

In the oven now, smells heavenly. You are so talented, every recipe I make of yours I adore, Thank you!

TASCHA — August 10, 2016 @ 9:33 pm REPLY

made this tonight because i was totally uninspired with my chicken thighs and various veggies i wanted to use up and HOLY COW this is YUMMY!! i can’t believe the flavour from such a simple recipe and SO easy to throw together. I added cut up mini potatoes and other than not factoring in the extra time for them because i cut the onions too small, it was still delicious. I went with a full tsp of sugar cause we like things on the sweeter side and used fresh basil and extra garlic, but because there was no fat, i didn’t feel at all guilty about adding butter on top. I’m so glad i have leftovers for work tomorrow LOL.

TASCHA — August 10, 2016 @ 9:38 pm REPLY

i just realized i totally forgot the oil but its totally not necessary! (for those of you who are tracking and want to omit). I always prefer butter as a topping anyways

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MMELLOH — August 16, 2016 @ 8:01 am REPLY

Do you mix the veggies and chicken together in the bowl or season the chicken separately?

SARAH KELLY — August 17, 2016 @ 10:24 am REPLY

I think this has been my favorite recipe so far! ABSOLUTELY DELICIOUS. Also, I primarily only use your recipes which I’ve been doing for the past year or so. Could NOT stay on WW without your amazing recipes. I love trying out new ones, and I’ve already pre-ordered your new cookbook! Can’t wait for October!

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ANGELA — August 31, 2016 @ 10:57 am REPLY

Do you think this would work in the crock pot??

SOFIA — August 31, 2016 @ 11:46 pm REPLY

Has anyone tried to prep this and freeze it?

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Basalmic Chicken And Vegetables By Skinny Taste

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Basalmic Chicken And Vegetables By Skinny Taste

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