Balsamic Chicken and Veggies

Balsamic Chicken and Veggies recipe from acleanplate.com #glutenfree #paleo #aip

This post contains affiliate links. For more information, read my privacy policy.

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!)

buy now
Balsamic Chicken and Veggies recipe from acleanplate.com #glutenfree #paleo #aip

Balsamic Chicken and Veggies

Prep Time10 minutes
Cook Time20 minutes
Servings0

Ingredients

Marinade
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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.