Roasted Balsamic Chicken Thighs and Vegetables
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- 1.33 lbs. boneless skinless chicken thighs
- 2 carrots, sliced
- 2 cups mushrooms, halved
- 1 red onion, sliced thin
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 2 cups cherry tomatoes
- 4 garlic cloves, minced
- 2 tbsp. olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp Italian seasoning (more to taste)
- Salt and pepper
Preheat the oven to 425 degrees. Toss the vegetables and chicken with olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.
Lay the chicken and vegetables flat on 1-2 baking sheets covered in foil and sprayed with cooking spray. Make sure there is a single layer and the chicken and veggies aren't piled up on top of each other.
Bake for 20-25 minutes until chicken is cooked through and veggies are browned and tender.
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