roasted balsamic vinaigrette chicken and veggies.

Name: Roasted balsamic vinaigrette chicken and veggies.
Prep time: 10 min
Cook time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 - boneless skinless chicken breasts; 2 cup(s) fresh green beans, cut in at least half; 1 - bell pepper, chopped in chucks; 1 - onion, chopped in chucks; 1/4 cup(s) g. hughes sugar freebalsamic vinaigrette; 1/2 stick(s) butter, cut in pats; - pink salt, black pepper, onion powder, garlic powder, red pepper flakes

15 Pinches 1 Photo

Annette W.

Lincoln, NE

Updated on Jan 8, 2023

If you want an easy Keto or Low Carb meal that only uses one pan, this is it. You can meal prep for the week by increasing the recipe ingredients. It's full of flavor and very satisfying. You can find the G.Huges sugar free dressing along with tons of other great flavors of sauces at Walmart or most local grocery stores.

Rate

prep time 10 Min

cook time 30 Min

method Bake

yield 2-4 depending on serving size preference

Ingredients

2 - boneless skinless chicken breasts
2 cups fresh green beans, cut in at least half
1 - bell pepper, chopped in chucks
1 - onion, chopped in chucks
1/4 cup g. hughes sugar freebalsamic vinaigrette
1/2 stick butter, cut in pats
- pink salt, black pepper, onion powder, garlic powder, red pepper flakes

How To Make roasted balsamic vinaigrette chicken and veggies.

Step 1

Chopped your veggies and add them to a gallon Ziploc bag or container.

Step 2

Season the hell out of them with all of the spices. I only used 1 tsp. of red pepper flakes but use as much or as little as you like. I didn't measure my seasonings, I just really made sure to season them well.
Step 3

Toss/mix them all around to disperse the seasonings.
Step 4

Season your chicken breasts with all the same seasonings on both sides then add to the bag with your veggies.
Step 5

Toss/mix it all around again so everything gets coated really well.
Step 6

Add the vinaigrette and shake the bag to make sure everything is well coated.
Step 7

Place in the refrigerator for at least 2 hours but the longer the better.
Step 8

Preheat oven to 375.
Step 9

Pour the veggies and chicken onto a foil lined sheet pan.
Step 10

Top the veggies and chicken with the pads of butter.
Step 11

Bake for 30 min stirring the veggies half way through.
Step 12

This was SO good and SO easy to make. You could food prep a big bag of it to eat all week. I'd just undercook the veggies if you do. We had this with cottage cheese and blueberries for the perfect meal.
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