Category: Chicken
I really like chicken. It's pretty easy and simple and can be prepared in so many different ways. I like this chicken dish because it packs a whole lot of flavor and it's very quick and simple to prepare which makes it easy for busy weeknights. It also makes for a quick cleanup since only a few dishes are used.
This is also one of my favorite dinners to make before our crazy evening gym program. It's full of protein and veggies with an added bit of potatoes which help to keep us energized during our intense workout sessions.
Mmm...veggies. I love veggies. Particularly tomatoes, which I guess are technically fruit. I'll take tomatoes anyway but my current favorite is definitely roasted or grilled. Yum. I think my love for grilled or roasted tomatoes came from my trips to Ireland in 2015 and 2017. It's a pretty common breakfast item over there which I think is incredible.
Ok...back to the recipe. To start this recipe, whisk together the marinade by combining the balsamic vinegar, olive oil, parsley, and basil. Whisk together until it's emulsified.
Next, place the chicken into a large ziplock bag and pour half of the marinade into the bag. Use the remaining marinade for the veggies.
Once the oven is preheated to 425 degrees, place the marinaded chicken onto a foil-lined baking sheet or baking dish; discard the remaining chicken marinade. Using a slotted spoon, add the veggies to the same pan, placing them around the chicken. Pour some of the remaining marinade over the contents of the pan and place the pan in the oven to bake.
Bake for 25-30 minutes until the chicken is cooked through and serve. :-)
Mmm...yummy chicken and veggies ready in practically no time at all.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 2 Boneless, Skinless Chicken Breasts
- 3/4 cup olive oil
- 1/4 cup Balsamic Vinegar
- 2-3 cloves Garlic, minced
- 1/2 teaspoon Parsley
- 1/2 teaspoon Basil
- 3 Roma Tomatoes, cut in half lengthwise
- 1/2 lb Fresh Green Beans, trimmed
- 4 New Potatoes, cut in half lengthwise
Ingredients
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- Preheat oven to 425 degrees.
- Prepare the marinade by combining the balsamic vinegar, olive oil, garlic, parsley, and basil. Whisk until emulsified.
- Place the chicken in a large ziplock bag and pour half of the marinade over it. Seal and place in the refrigerator while you prepare the veggies.
- Combine the green beans, tomatoes, and potatoes with the remaining marinade. Let sit for a few minutes until the oven is preheated.
- On a foil lined baking sheet or a baking dish, place the marinaded chicken making sure that it is as flat as possible. Discard the remaining marinade from the chicken.
- Using a slotted spoon, add the veggies to the pan around the chicken. Evenly pour some of the remaining veggie marinade over the contents of the pan.
- Bake for 25-30 minutes until the chicken is cooked through.
If you like softer potatoes you can boil them for a few minutes and then drain them before roasting them.
The marinade can easily be made ahead of time. I actually marinade the chicken in the morning and leave it sitting in the the marinade all day in the refrigerator. This makes for more flavorful chicken and quicker prep time in the evening when all you want to do is get dinner on the table.
Adding cheese to this recipe would give it a new spin. Adding mozzarella or Parmesan when it finishes baking or topping with feta during serving would be a tasty addition.