Sometimes when I’m bored of our usual chicken recipes, I try to create something on the fly – this is one of those recipes. We really love balsamic vinegar and lately have really taken a liking to baked vegeatables instead of boiled (which is what we’ve had for years). So, I combined the two and this is what I ended up with.
I must say, I’m very happy with how this recipe turned out. It was flavourful and the balsamic vinegar wasn’t as powerful as I was worried it would be. Elliott even ate this meal and he is the pickiest eater on the planet!
Baked Balsamic Chicken & Carrots (Click here to print this recipe.)
Ingredients:
- Salt & Pepper
- 4 Boneless, Skinless Chicken Breast
- 2 Cups Carrots, Sliced
- 1/4 Cup Olive Oil
- 1 Tablespoon Thyme
- 2 Cloves Garlic, Minced
- 1 Teaspoon Basil
- 1/3 Cup Balsamic Vinegar
- 1/2 Teaspoon SugarInstructions:
1. Heat oven to 400F.2. Arrange chicken and carrots in a large roasting pan (do not let the chicken touch the carrots).
3. Mix together balsamic vinegar, olive oil, thyme, garlic, basil, sugar, and a dash of both salt and pepper. Pour mixture over chicken and carrots, and bake for about 25 minutes or until chicken juices run clear.
Makes 4 servings.
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I was outta sugar (dropped the bag in the sink!) so i used Honey instead i also threw in a little soy sauce turned out grate! thanks for a yummy dinner inspiration!
You can’t go wrong with balsamic, when used just right. I do find it to be a very “kid-friendly” way to perk up a meal. My daughter calls it the sweet vinegar and just loves it. Your recipe photos are very yummy indeed!
Crazy coincidence, I had Balsamic Chicken Healthy Steamer for lunch and thought “I have to look up a recipe for this” and low and behold, you post one. Mrs J, have you been holding out your clairvoyent powers on us???
Hello,
This recipe goes from chicken in step 3 to biscuits in step 4. It sounds delicious. I am looking forward to the rest of the recipe!