This quick and easy chicken dish will have dinner on the table in no time and it's full of protein and veggies!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 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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Instructions
- 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.
Recipe Notes
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.