Sheet Pan Balsamic Chicken & Vegetables

Yield: 4 servings

Per Serving: 1 leaner, 1 healthy fat, 3 green, 3 condiments

Total Time: 30 minutes

Ingredients

• 4, (8-oz.) raw boneless, skinless chicken breasts

• ¼ tsp each: salt & pepper

• 4 roma tomatoes, quartered

• 12 medium button mushrooms

• 2 cups broccoli florets

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 tbsp minced fresh oregano (or 1 tsp dried)

• 3½ tbsp balsamic vinegar

• 1 tsp extra virgin olive oil

Directions

1. Preheat oven to 375⁰F.

2. Line sheet pan with parchment paper, and spray lightly with cooking spray.

3. Season chicken breasts with salt and pepper; place in a single layer on one side of the sheet pan.

4. Toss the vegetables with olive oil. Arrange in a single layer on sheet pan in a separate section from the chicken.

5. Place sheet pan in oven and cook for about 20 to 25 minutes or until chicken reaches an internal temperature of 165⁰F.

6. Meanwhile, whisk together the garlic, oregano, balsamic vinegar, and extra virgin olive oil.

7. To serve, place 6 ounces cooked chicken, 4 tomato quarters, 3 mushrooms, and a ½ cup broccoli onto 4 plates. Drizzle one tablespoon of dressing over each serving.

Nutrition Facts Per Serving: 350 calories, 11g fat, 10g carbohydrate, 50g protein