Sheet Pan Balsamic Chicken and Veggies

SHEET PAN BALSAMIC CHICKEN AND VEGGIES

PREP TIME: 15 MINS

COOK TIME: 15 MINS

From: Melskitchencafe.com

INGREDIENTS:

2 small-medium zucchini squash, about 12 ounces, ends trimmed and cut into 1-inch pieces
1 t0 2 small-medium yellow squash, about 12 ounces, ends trimmed and cut into 1-inch pieces
1 red, orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 medium head of broccoli, about 12 ounces, stem trimmed, and florets cut into 1-inch pieces or so
1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1/3 cup balsamic vinegar
3 tablespoons olive oil, avocado oil, or canola/vegetable oil
1 to 2 tablespoons honey (depending on how sweet you want it)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt (I use coarse, kosher salt)
1/2 teaspoon pepper (I use coarsely ground black pepper)
1 to 2 cups cherry tomatoes, halved

DIRECTIONS:

Preheat the oven to 400 degrees F.
Place the chopped veggies evenly on a large sheet pan (about 11X18-inches or so). Lay the chicken strips on top of the vegetables.
In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, oil, honey, basil, oregano, salt and pepper (if the honey is too thick to whisk in evenly, microwave or heat the mixture for a few seconds and then whisk together). Pour the mixture over the chicken and veggies.
Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren’t overlapping each other.
Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through. Add the cherry tomatoes into the mix and give a quick toss.
Serve immediately (as is, or over pasta with a sprinkle of Parmesan cheese).

NOTES:


If you like more of a cooked, juicy, burst tomato texture/taste, you can add the tomatoes during the cooking time. I like the fresh pop of adding them at the end just before serving.


It kind of goes without saying that the vegetables are really adaptable here. You could sub out the vegetables in the recipe for other choices like asparagus, cauliflower, brussels sprouts, etc.


If you want to roast the vegetables longer (for more tender veggies), you can either keep the chicken breasts whole instead of cutting into strips and increase the cooking time to 20 minutes for everything (or longer, depending on how thick the chicken is) OR you can start the veggies cooking first and add the chicken strips after 5-7 minutes of cooking.

Coleslaw

MY FAVORITE COLESLAW RECIPE
TOTAL TIME: 1 HOUR 20 MINS (INCLUDES CHILLING TIME)
PREP TIME: 20 MINS
From: Melskitchencafe.com

INGREDIENTS:
1/2 bell pepper, coarsely chopped
1 green onion, chopped
1/2 large carrot, chopped (or 3-4 baby carrots)
1/8 cup fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar 

DIRECTIONS:
Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. The mixture should be in small pieces but not mushy.
Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, again making sure the mixture doesn’t become mushy – it should be in small, fine pieces.
Slice the remaining cabbage into thin strands.
In a large bowl, toss together the cabbage and the processed vegetables.
In a separate small bowl, mix the mayonnaise, seasoning salt, black pepper, sugar, lemon-pepper and vinegar together and allow to stand for 5 minutes.
Combine the mayonnaise mixture with the vegetables, folding until the cabbage and vegetables are evenly coated. Chill for 1 hour. The coleslaw is best served within 1-3 hours as the leftovers tend to get watery and the flavors lessen after a long stay in the refrigerator.

Roasted Carrots with Shallots & Thyme

Ingredients needed for 4 servings:

• 2 pounds small- to medium-size carrots
• 1 cup sliced shallots
• 2 teaspoons fresh thyme
• 3 tablespoons extra-virgin olive oil
• Coarse salt and ground black pepper

Directions:

Preheat oven to 425° F. Place rack in center of oven.

Peel carrots if desired and trim green top, leaving about 1/2–inch. Cut larger carrots in half lengthwise and place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.

Roast for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.

Roasted Asparagus with Pesto & Lemon

Ingredients needed for 4 servings:

• 1 bunch (about 1 pound) fresh asparagus spears, tough ends trimmed (about 12 to 14 spears total)
• 2 to 3 tablespoons BUITONI Refrigerated All Natural Pesto with Basil
• 1 lemon
• BUITONI Refrigerated Freshly Shredded Parmesan Cheese (optional)

Directions:

Preheat oven to 400° F. Place asparagus and pesto in large resealable food storage bag; press out air and seal shut. Massage pesto onto asparagus until it is fully coated. Remove from bag and place in single layer on baking sheet.

Roast for 15 to 20 minutes or until tender. Grate lemon peel over asparagus; squeeze with a little lemon juice. Top with a sprinkle of cheese. Serve immediately.

Maple-Orange Sweet Potatoes and Carrots

Maple-Orange Sweet Potatoes and Carrots

Ingredients

•     Nonstick cooking spray
• 1  16-ounce package  peeled baby carrots
• 2  pounds  sweet potatoes, peeled and cut into 1-1/2-inch pieces
• 1  cup  snipped dried apricots
• 1/2  cup  pure maple syrup or maple-flavored syrup
• 1/4  cup  frozen orange juice concentrate, thawed
• 1/4  cup  water
• 2  tablespoons  butter or margarine, melted
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground white pepper
• 1/4  teaspoon  ground cinnamon

Directions

1. Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray. In the cooker layer carrots, sweet potatoes, and dried apricots.
2. In a small bowl combine maple syrup, orange juice concentrate, water, melted butter, salt, white pepper, and cinnamon. Pour over mixture in cooker.
3. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Use a slotted spoon to serve. Makes 10 side-dish servings.