The Simply Savory Kitchen: October 2012

This dish is super simple and smells soooo wonderful while cooking in the oven. I served the chicken and veggies with brown rice which I have yet to master... it takes so much longer than white rice and I just can't seem to cook it properly! Oh well, some of the simple things become the most difficult... As with a lot of vegetable recipes, you can swap out veggie ingredients to use what you have on hand - eggplant, potatoes, onions, just about anything would work here. You can also make this a vegetarian dish by skipping the chicken part and boosting the veggie count. Without further ado, here are the pics and recipe.

Rosemary & Balsamic Chicken & Vegetables
Serves 2-4 depending on how hungry you are...
Ingredients:
1/2 cup plus 2 Tablespoons balsamic vinegar
1/4 cup olive oil
1 Tablespoon chopped fresh rosemary
1/2 teaspoon red pepper flakes
2 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon (more if you like) black pepper
1/2 red bell pepper sliced
1/2 green bell pepper sliced
1/3 red onion sliced
1 zuchini cut into 1/4 inch pieces
1 yellow squash cut into 1/4 inch pieces
handful of grape tomatoes left whole
1 lb chicken breast

Directions:
Preheat oven to 400.

In an 11 x 7 baking dish mix together vinegar, olive oil, rosemary, pepper flakes, garlic, salt and pepper. Mix all vegetables in the vinegar mixture in the dish, I just tossed them in and then stirred up with a spoon, making sure all veggies are coated.


Mixed veggies pre-cook.

Spoon veggies onto a baking sheet so they are in a single layer. Set aside. You should still have quite a bit of marinade in the pan. Take your chicken breast and put in pan with marinade, turning so that the chicken is coated all over. I had two chicken breasts that I split into four so it was easier to cook and portions were more manageable (although me and hubby ate it all up anyways).

Put vegetables and chicken in preheated oven. Cook for about 30-40 minutes or until chicken is cooked through and veggies are tender.