Balsamic Grilled Chicken Caprese Salad
PREP TIME: 10min COOK TIME: 20min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||%|
|Saturated Fat 3g||%|
|Total Carbs 17g||%|
|Dietary Fiber 4g||%|
|Vitamin A 210%|
|Vitamin C 60%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Fresh Meat Case
Find Your Store
1 1/4 cupof your favorite brand of Balsamic Vinaigrette
1/3 lbasparagus, trimmed
1/2 of a medium cauliflower broken into florets
1 small bunch of baby carrots
In a 2 cup measuring cup, stir together the balsamic vinaigrette and the honey. Place the Perfect Portions in a zip top resealable plastic bag. Pour 1/2 cup of the honey balsamic marinade into the bag and swish around to coat all of the chicken. Let the chicken marinate while you prepare the vegetables. Reserve the rest of the marinade for the vegetables.
Preheat oven to 400 degrees F. Lightly oil a foil lined baking sheet. Remove the chicken from the marinade and place on one side of the baking sheet. Discard the bag and used marinade. Arrange the vegetables on the other side of the baking sheet and drizzle with 1/2 cup of the reserved honey balsamic marinade. Save the rest of the marinade for when the chicken and vegetables come out of the oven.
Roast the chicken and vegetables for 10 minutes. Flip the chicken and turn the vegetables and then continue roasting for another 10 minutes or until chicken is done and vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F.
When the chicken and vegetables come out of the oven, drizzle on the remaining 1/4 cup of the honey balsamic marinade and serve!
TIP: Try adding green beans, mixed baby or fingering potatoes to your sheet tray
Balsamic Sheet Tray Chicken with VegetablesAdd Your Comment