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More Chicken!

Yeeeeeeeeeah, I’ve been gone for a while. Life decided to happen so I haven’t been cooking or baking much. *Sigh*

But tonight I decided I really wanted some oven baked chicken with some veggies. I did decide that I didn’t feel like making my usual baked chicken – so I just threw some things together. After my workout this afternoon I really really wanted some asparagus and chicken so I new I had to something with those two. Then it hit me, why not marinate the chicken in some balsamic vinegar with the veggies! It turned out heavenily, I also happen to LOVE the taste of balasmic vingar. The chicken was moist – although either I need to cut the potatoes and carrots down some more so they aren’t slightly crunchy  or bake it a little bit longer.

I decided to sear the chicken breats on both sides and then put them back on top of the veggies and put them in the oven at 375 for about 40 minutes.

Balsamic Vinegar Chicken with Veggies
3 Chicken breasts (really, you can use as many as you want that’s what I had)
3 potatoes
2 onions
mushrooms
most of a bag of baby carrots
half of a box of asparagus from Trade Joe’s (not that you HAVE to use TJ’s asparagus – but that’s what I had)
Baslamic Vinegar
Dried: thyme, rosemary, crushed red peppers, basil equal parts more or less. I probably used about 2 tablespoons

Cut up the potatoes and onions into about the same size of asparagus and baby carrots. Throw into a ziplock bag with all the veggies. Place chicken in bag. Mix together LOTS of balasmic vinegar – I used about 1/3 of a bottle with thyme rosemary, crushed red peppers and basil. Pour into bag and shake, rattle and roll. Let it sit in the fridge for a few hours.

Heat pan on stove, preheat oven to 375. Dump mixture into a baking dish and fish out chicken breasts. Sear chicken on both sides and then replace on top of veggies. Bake at 375 for 35-40 minutes.

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