Balsamic Chicken with Roasted Vegetables | Skinnytaste

Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one. Adapted from my friend Julia of Julia’s Healthy Italian. She’s a mom of four small kids, with a full time career and an amazing cook. I shared this a few years ago, but since I’ve made some minor changes to the original recipe. This is an easy weeknight dish, with quick easy prep. If you want to add a grain to the side, quinoa would be great. For easy clean up you can line the tins with foil. Balsamic Chicken with Roasted Vegetables Skinnytaste.com Servings: 4 • Size: 2 thighs + vegetables • Points +: 10 • Smart Points: 8 Calories: 401 • Fat: 17 g • Saturated Fat: 3 g • Carb: 15 g • Fiber: 4 g • Protein: 48 g  Sugar: 2 g • Sodium: 518 mg • Cholesterol: 214 mg Ingredients: 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat 1 teaspoon kosher salt fresh black pepper, to taste cooking spray 10 medium asparagus, ends trimmed,

Source: Balsamic Chicken with Roasted Vegetables | Skinnytaste

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