Anyone else SO excited to get back to normal eats after the holidays? I know I’ve been craving my usual baby carrots, honeycrisp apples, and CHO with nuts all the time, and I’ve been more than happy to do some post-holiday detoxing for my body.
For Christmas, my mom got me the 5-Ingredient Fresh Food Fast cookbook from Cooking Light. You can’t pin anything from it, but I believe it still has some value… I’m learning what it’s like to cook with a book and not with an iPad…I’m much less stressed when spices and batter spill all over it. Maybe I’m on to something with this whole actual paper cookbook thing… (Just kidding, EAT, pray, love — you’re still the top cookbook in my life!)
Anyways, this awesome dinner I whipped up on New Year’s Day was inspired by Cooking Light! Served alongside a mixed greens salad, this dinner was fresh and extremely filling. Win, win!
I also just enjoyed another recipe for tonight’s dinner from Cooking Light…which I’ll reveal in next week’s WIAW, so don’t miss it!
Balsamic Garlic Roasted Chicken and Vegetables
- 4 small (or 2 large, halved) boneless skinless chicken breasts, chopped into small strips
- 6 red potatoes, washed
- 1 cup raw broccoli
- 10-12 asparagus spears, chopped into thirds
- 4 oz. (about half of a small container) cherry tomatoes, quartered
- 1/2 red onion, chopped into strips
- 8 fresh basil leaves, chopped
- 2 Tbsp. balsamic vinegar
- 1 1/2 Tbsp. olive oil
- 1/2 tsp. minced garlic
- Spices: oregano, basil, pepper
To marinate your chicken:
- Prepare your chicken breasts by removing any fat and chopping them into a strips.
- Place the chicken in a large resealable bag. Pour in 1 Tbsp. balsamic vinegar, 1/2 Tbsp. olive oil, 1/2 tsp. minced garlic, and a few shakes each of oregano, basil, and ground pepper.
- Coat chicken well, seal bag, and refrigerate for at least one hour up to overnight. (I marinated mine for about three hours.)
To roast vegetables:
- Preheat oven to 450.
- Cut all of your potatoes and vegetables into small, bite-sized pieces (the smaller they are, the faster they’ll cook) and place in a large mixing bowl.
- Drizzle with 1 tbsp. balsamic vinegar and 1 tbsp. olive oil. Mix to coat. Sprinkle with oregano and basil, if desired.
- Spread on a 11×17 pan and put in oven. Roast for about 35 to 40 minutes, mixing the vegetables at least twice.
- With five minutes to go, place your fresh, chopped basil leaves on top of vegetables. Finish cooking and place all vegetables in large bowl.
To prepare chicken:
- In a large frying pan, add your marinated chicken. Cook on medium high heat for about 10 minutes, or until chicken is cooked clear through.
- Once finished, mix with vegetables and serve.
How to “level up” this recipe
- Add more veggies! Eggplant or squash would be great additions to this dish.
How to “level down” this recipe
- The balsamic vinegar really helps the flavor shine through. For a slightly sweeter flavor, use balsamic vinaigrette dressing instead of regular vinegar.