Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal, with very little clean-up.
This great Italian dish was from my cooking session with my good friend Julia of Julia's Healthy Italian. She's a mom of four small kids, an amazing cook and was so sweet to share this dish with all of you.
Prep time is quick, throw it in the oven and dinner is ready in 35-40 minutes. For easy clean up you can make this in disposable tins.
Balsamic Chicken with Roasted Vegetables
Gina's Weight Watcher Recipes
Servings: 5 • Size: 2 thighs plus vegetables • Old Points: 8 pts • Points+: 9 pts
Calories: 347.1 • Fat: 17.0g • Protein: 31.1 g • Carb: 19.2 g • Fiber: 5.8 g
Ingredients:
- 10 (20 oz) boneless skinless chicken thighs
- 20 medium asparagus, ends trimmed, cut in half
- 3 red bell peppers
- 1 cup carrots, sliced in half long way
- 2 red onions, chopped in large chunks
- 10 oz sliced mushrooms
- 1/2 cup plus 2 tbsp balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp sugar
- salt and pepper
- 3 tbsp fresh rosemary
- 2 cloves garlic, smashed and sliced
- 2 tbsp oregano or thyme
- 4 leaves fresh sage, chopped
Directions:
Wow, you are crankin out the recipes, girl!!! I LOVE this one!!! Looking forward to making it!
ReplyDeleteSounds simple and healthy. Just the kind of dinners I need to start cooking more often :)
ReplyDeleteSo easy! Looks delish!
ReplyDeleteThis is a favorite marinade for veggies. Love it so much. We do toss in a tablespoon or so of brown sugar, so maybe that would still work for chicken.
ReplyDeleteI find that too much oil in roasted veggies makes the dish too high in calories. I tend to use a very small amount mixed in with some fructose syrup and soy sauce and brush them all over with it. They are tasty and lower in calories!
ReplyDeleteTHis looks sooo delicious, I can't wait to make this!!!
ReplyDeleteCould you use boneless chicken breasts in this recipe? I'm not big on the dark meat of the chicken and it seems it might cut the points?
ReplyDeletei did, and it's scrumpy!!!!
DeleteYum! I made this and loved it. I posted the results on my blog (with a link to your original!)
ReplyDeletehttp://web.me.com/decanio/Real_Food_for_Real_Life/Main_Menu/Entries/2010/1/3_Balsamic_Chicken_%26_Veggies.html
I LOVE THIS TOO!
ReplyDelete@TNelson - you could but I would cook it less time so it doesn't dry out. Maybe skinless white meat on the bone may work better.
This is awesome! I made it last night and was so happy with how it turned out. I used chicken breast tenders instead of the thighs. It is something I would eat even when I am not dieting. Thanks for the great recipe!
ReplyDeletethanks for this one! This is my 3rd recipe I have tried from you - and they are all yummy - are you getting your points based off of a full piece of chicken or 3 ozs? (I subbed breasts and it was wonderful!)
ReplyDeleteI just tried this recipe tonight and its the 2nd thing I have made from your site. It came out fantastic. I did change it slightly by adding the chicken and veggies to a large ziplock and then emulsifying the remaining ingredients with a hand blender to chop all the herbs and really mix that oil and vinegar. It blended beautifully and by throwing it all in the bag it was coated on every surface evenly. It also cut down on the prep time. I could see making just the veggies as a side dish they were so yummy. Thanks for sharing
ReplyDeleteThanks Juliann, sounds like a good idea, and yes, fabulous as a side dish with the veggies only!
ReplyDeleteFor those of you using chicken breast instead of thighs, the points are 6 points per serving, 307 calories.
ReplyDeletethis was REALLY good!!
ReplyDeleteThis was fantastic...so good I would make it for company. Can someone tell me how to post without being anonymous?
ReplyDeleteWhen you post, there is an option just below this window, comment as: you make your choice there.
ReplyDeleteWow - this was delicious and so easy! We definitely needed two roasting pans.
ReplyDeleteWe used boneless chicken breasts and cooked it for a little under a half hour.
Thank you so much for such a tasty, HEALTHY recipe! I used this as inspiration for a variation of the recipe on my blog.
ReplyDeletehttp://blogfoodbetter.blogspot.com/2011/02/balsamic-chicken-with-roasted.html
love this recipe-I am a one pan kinds girl! it was delish!!! thank you so much for all of your recipes. They have been part of the reason for my WW success
ReplyDeleteI am so thankful I found your site! My husband and daughter love all of the recipes that I've used from your site (and they don't even know how good it really is for them!) Thank you so very much for this, it really makes shedding the pounds that much easier.
ReplyDeleteIt's my pleasure and I'm happy you all enjoyed this.
ReplyDeleteThis looks delish and smells delish I am making this one right now....This is my 5th recipe by you and my family just love them Thanks!!!!
ReplyDeleteJust made this last night- phenomenal, even without the fresh sage (allergies, alas).
ReplyDeleteanother AWESOME recipe..I did use breast and cooked it for 20-25 minutes uncovered. Also anothe suggestion for white meat. Brine it before you cook....water, lemon and salt in a dish for 15 minutes makes ALL the difference in the world, for juicy and tender white meat...
ReplyDeleteRegards, Roxane
Thanks for sharing your tip!
ReplyDeleteI made this dish tonight and it was really delicious. Thanks for the great recipe!!
ReplyDeleteTwo for two for Skinny Taste!!! This was my 2nd try with a ST recipe and both were great. I made a couple adjustments but nothing major:
ReplyDelete- I followed Juliann's suggestion and blended the vinegar, oil, and herbs
- I used just a smidge of oil and substituted Pam sprayed on the veggies/chicken
- After I processed the vinegar, oil, and herbs, I basted the chicken and did them and the veggies that fit on a roaster with slots so the oil could drip off
- I added brussels sprouts and a handful of grape tomatoes that needed to be used to the veggies
This was absolutely delicious. I think it would be a good company dish. And the only thing I wish I had done differently was make like twice the mushrooms - the BEST tasting roasted mushrooms EVER!
wonderful! my husband absolutely LOVED them!
ReplyDeletejust made this tonight and the whole family fell in love!! the smell of all the herbs was heavenly before, during, and after being put in the oven. the herbs was a great blend that tasted amazing!! definitely keeping this recipe
ReplyDeleteYum.Yum.Yum!! I made this for dinner last night and it was delicious!! I didn't have asparagus on hand, so I used zucchini instead. I served it with rice..definitely one of my favorites. I loved that it was so easy to make and clean up, and you can pretty much throw any veggies you have on hand in the meal. I also used skinless boneless chicken breast and it was done in 30 minutes. Thanks for yet another great meal!
ReplyDeleteOk, this was FANTASTIC. This is the 3rd recipe I have used and everything has just been incredible! I joined WW or the first time the other day and this website is a godsend!!! Thank you Gina!!
ReplyDeleteI am going to make this receipe tomorrow night, but my question is do I have to use a roasting pan or can I use a baking dish that is large enough to hold all the ingredients on a single layer?
ReplyDeletethis is in the oven as i type! i love your site because i can always find a recipe for what i already have at home! can't wait to try this tonight, had the turkey stuffed peppers last night and my bf is STILL raving about the mini turkey meatloaves i made on monday!! those are a staple for sure now :) thanks so much, you make WW so much easier!
ReplyDeleteThis recipe was absolutely amazing! It was full of flavor and I didn't change a thing, nor is there a need to. My 17 year old son was skeptical, telling me there seemed to be a lot going on with it, but had seconds when he ate this. My family is requesting this again for our menu rotation.
ReplyDeleteWonderful!! I really don't like chicken thighs, but I used them so I could try the recipe the way it was written, and they were great. Very flavorful! It seemed like there would be too many vegetables (I only used half of the chicken), but they were so good - I think I will double up on the veggies next time!
ReplyDeleteThank you for the excellent recipes!
if you use two pans, do you do the vegetables and chicken separate so they dont touch?
ReplyDeletejust tried this recipe and quite pleased with it. I added Brussel sprouts and leeks
ReplyDeletealso I waited to the very end for the asparagus because I like mine with a bit of crunch
Deletei tried this recipe and everything burnt. Not sure what I did wrong...
ReplyDeleteLoved loved loved the combination of vegetables! I didn't have a big enough roaster for everything so I did the chicken in one and the vegetables int eh other. I covered the chicken, but left the veg uncovered to roast. When it was done, I poured the chicken and chicken juices over the veg and served. Turned out really good, although next time I might leave the veg in the over just a tad longer. Wonderful flavours!
ReplyDeleteThis is incredible! My kids took a bite and squealed with delight. They said, "it's delicious!" They are not picky eaters, but what mother doesn't get excited about their kids loving veggies?! This will be a summer staple for sure! Thanks!
ReplyDeleteAre you sure that the oven temp is set at 425 degrees and baked for 35-40 minutes? I did as directed but it burned after 35 minutes. My oven is calibrated correctly.
ReplyDeleteReally want to try this one out tonight. What about adding some red potatos in there?
ReplyDeleteI made this for the first time the other day, followed directions exactly- and I set off every smoke detector in the house after only 12 min in the oven. The chicken was burned beyond being salvageable. But the vegetables were out of this world delicious and a HUGE hit, I can't imagine what I could have done wrong! Will try again when its not too cold to have the windows open...just incase!
ReplyDelete