Thyme-Roasted Balsamic Chicken and Vegetables

Points® value

Meal Items

uncooked boneless skinless 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


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.)