NYC – Balsamic Chicken and Roasted Veggies

Balsamic Chicken and Roasted Veggies

This dinner is super easy to make and clean up, so it’s great for a quick and super delicious healthy meal! Since this recipe makes 4 servings, I recommend making it for company or using the extra servings for leftover meals!


  • 4 (6 oz) boneless skinless chicken breasts
  • 4 medium asparagus, ends trimmed, cut in half
  • 1 red bell pepper
  • 1/2 cup carrots, sliced in half long way
  • 1/2 red onion, chopped in large chunks
  • 5 sliced white mushrooms
  • 1/4 cup balsamic vinegar
  • ½ tbs extra virgin olive oil
  • Salt and pepper
  • 1 tbs fresh rosemary
  • 1/2 cloves garlic, smashed and sliced
  • 1/2 tbs oregano or thyme
  • 1 leaves fresh sage, chopped


  • Preheat oven to 425°.
  • Wash and dry the chicken well with a paper towel.
  • Combine all the ingredients together and using your hands and arrange in a very large roasting pan.
  • The vegetables should not touch the chicken or it will steam instead of roast.
  • All ingredients should be spread out in a single layer.
  • If necessary use two baking sheets or disposable tins to achieve this.
  • Bake for 35 – 40 minutes.