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Thyme-Roasted Balsamic Chicken and Vegetables

Meal Items

Chicken, breast, raw, without skin, without bone

4 oz

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Carrots, baby, raw

10 medium

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Brussels sprouts, uncooked

½ cup(s), (about 4 small; halved)

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Salt

½ tsp

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Pepper, black

¼ tsp

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Dried thyme

¼ tsp, (crushed)

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Chicken broth, fat free

¼ cup(s)

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Balsamic vinegar

½ tsp

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Notes
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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