Balsamic Chicken and Veggies
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This Balsamic Chicken and Veggies recipe is adapted from one I used to make featuring red-skinned potatoes and bell peppers for crunch. Now we have sweet potato, zucchini, and asparagus instead, making for a much healthier but no less tasty meal! The best part is it all comes together in about 30 minutes and leaves only a blender and baking sheet for cleanup. And while the blueberries are fun, you can omit them if you don’t have any on hand or if they’re out of season where you are. (I know sometimes those blueberry price tags are pretty high, even for the frozen ones!)
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Balsamic Chicken and Veggies
Ingredients
Marinade
- 1/3 cup blueberries
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon Italian seasoning
- 2 teaspoons mustard omit for AIP
- 2 teaspoons maple syrup
- 1/2 teaspoon sea salt
- 1 pound chicken cut into strips
Veggies
- 1 large sweet potato chopped
- 1 bunch asparagus chopped
- 1 medium zucchini chopped
- 1/2 medium red onion chopped
- 1/3 cup blueberries
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon Italian seasoning
Instructions
- Preheat the oven to 400 degrees F. Blend all the marinade ingredients except chicken in a blender and then toss with the chicken. Lay the chicken on a greased or parchment-lined baking sheet in a single layer.
- Toss the veggies with oil and seasoning and add to the baking sheet in a single layer. Bake 15-20 minutes or until chicken is cooked through and sweet potatoes are tender.