Try this one pan balsamic chicken with roasted vegetables for your next dinner. So healthy and easy to make.
I’m usually a healthy eater (except for the occasional snack) so I’ve never really done a formal diet. But…with the busy holidays, and life in general, the hubs and I didn’t give much thought to what we were putting in our bellies. We knew we had to make some changes. Luckily our daughter stepped in and asked us to join her on a Whole30 challenge.
I’m joining two of my blogging friends today to bring you healthy recipes that we like to serve to our families. Make sure you check them out at the end of the post.
Roger did this same diet last January and lost quite a bit of weight so I thought I’d do it with him this time. I wanted to get back on track, and maybe lose a few pounds.
Anyway, Whole30 is about ditching the sugar, grains, dairy and legumes. Foods that can have a negative impact on your health. There’s more to it, of course, but that’s a quick and easy description of what Whole30 is about.
We’ve been doing pretty good…making smoothies or egg “muffins”, for a quick easy breakfast, and eating salads for lunch. Dinners have been a bit more challenging. I needed ideas and since I’m all about easy, I knew that whatever I made had to be easy.
I found a few recipes that sounded good, but my first Whole30 dinner was adapted from a meal from my childhood.
Both my parents worked when we were kids so I was usually in charge of starting dinner. One of the dinners that I used to make was baked chicken with potatoes. Chicken legs, quartered white potatoes and salt and pepper. That’s it. So easy and so delicious. That was the idea behind this dish. I just added a twist with the balsamic, carrots and brussel sprouts.
A few things that I learned with this dish is that it tastes better when you let the chicken marinade for at least 30 minutes before you bake it.
I started by making the marinade first, then I added the chicken breasts and cut up all the veggies while the chicken was marinating.
Putting it all together is super simple. The one thing I made sure I did was to keep the veggies and potatoes in a single layer in the baking pan. Just to be sure that everything cooked evenly.
I actually ended up taking the chicken breasts out of the pan after I shot this photo. I knew that they would cook much faster than the veggies and potatoes, so I plated them and then added them back in the pan after the veggies cooked for 15 minutes.
It all came out perfectly. The veggies tasted great, and the chicken was moist and flavorful (thanks to the marinade). The hubs seemed to really enjoy it, too.
We’ll definitely be making this one again.
Check out some of my other healthy recipes, like my easy skinny broccoli alfredo, kale blueberry smoothie and turmeric oven roasted cauliflower.
More delicious, healthy recipes