Thyme-Roasted Balsamic Chicken and Vegetables
0
Points®
1 serving
Items
Uncooked skinless boneless chicken breast
4 oz
Baby carrots
10 medium
Brussels sprouts
½ cup(s), (about 4 small; halved)
Table salt
½ tsp
Black pepper
¼ tsp
Dried thyme
¼ tsp, (crushed)
Fat free chicken broth
¼ cup(s)
Balsamic vinegar
½ tsp
How to Prepare
Preheat oven to 400°F. Place chicken, carrots and brussels sprouts in a shallow baking pan; season with salt, pepper and thyme. Pour in broth and sprinkle vinegar over vegetables. Roast until carrots are tender and chicken is cooked through, about 35 to 40 minutes. (TIME-SAVER TIP: Cook this up faster! Steam the carrots and brussels sprouts for 5 minutes and then add them to the baking pan with the chicken. Reduce the roasting time to about 20 minutes.)
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