4 Servings 25 min Cook
32 Oz Chicken Breast
1 Tsp Salt
1 Dash Pepper
1 Tsp Flaxseed Oil
10 Spear, medium (5-1/4" to 7" long) Asparagus
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Medium (2-1/2" dia) Onions
1 Large (7-1/4" to 8-/1/2" long) Carrots
1/3 Lb Mushrooms
5 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
2 Cloves, minced Garlic
1/2 Tsp Sugar
1 1/2 Tbsp Rosemary
1/2 Tbsp, ground Thyme
1/2 Tsp Sage
Preheat oven to 425 degrees F.
Season chicken with salt and pepper.
Spray 2 large baking sheets with oil.
Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
The vegetables should not touch the chicken or it will steam instead of roast.
Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.
Enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2009/02/balsamic-chicken-with-roasted.
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