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This recipe is “Old Reliable” in my kitchen. It’s easy-breezy and never fails to produce a lip-lickin’ tasty meal.

MEAL PREP: If you are prepping your weekly meals on Sunday, you can do the following a store in a plastic bag until you are ready to cook:

  • Marinade the chicken breasts in balsamic vinegar, olive oil, pineapple juice, and garlic then refrigerate in a plastic bag until ready to cook.

Ingredients:

  • 4 chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/4 cup pineapple juice
  • 2 tablespoons olive oil (for marinade)
  • 1 tablespoon olive oil (for carrots)
  • 1 tablespoon garlic, minced
  • Rainbow carrots
  • Button mushrooms, cut into halves
  • Olive oil cooking spray

Instructions:

  1. Using a meat tenderizer, pound the chicken breasts until thin and uniform in thickness.
  2. Combine in a large bowl or plastic bag the balsamic vinegar, pineapple juice, olive oil, and garlic. Marinade for at least thirty minutes.
  3. In a separate bowl, toss the carrots and mushrooms with olive oil.
  4. Heat the oven to 400F. Spray a sheet pan with olive oil cooking spray. Arrange the chicken, carrots, and mushrooms on the sheet pan.
  5. Bake for approximately 20 minutes, or until the carrots are tender and the internal temperature of the chicken reaches 165F.

Makes 4 servings.

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