Baked Balsamic Chicken & Carrots

Recipe for Baked Balsamic Chicken.

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 vegetables 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

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• Servings: 4

Ingredients:

• Salt & Pepper
• 4 Boneless, Skinless Chicken Breasts
• 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 Sugar

Instructions:

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.

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