Need a quick weeknight dinner? This healthy chicken dish from Living Health Integrative Medicine, LLC takes no time to prep, and will give you leftovers for the week.
INGREDIENTS
Chicken and Vegetables
1 lb boneless, skinless free range chicken thighs
1 red bell pepper, cut in 1 inch chunks
2 carrots, cut in 1/2 inch rounds
6 asparagus stalks, trimmed and halved
1 small red onion, cut in 1 inch chunks
1/2 cup button mushrooms, halved
2 Tbsp fresh basil, chopped
3 Tbsp avocado oil
salt & pepper to taste
Marinade
1/4 cup balsamic vinegar
2 Tbsp honey
1 Tbsp dijon mustard
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
salt & pepper to taste
INSTRUCTIONS
Whisk together the marinade ingredients in a large bowl.
Add the chicken to the marinade. Let the chicken absorb the flavors for at least 1 hour to overnight.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Place the chicken on the sheet pan. Arrange the chopped vegetables around the chicken. Drizzle them with avocado oil, and season with salt and pepper.
Bake in the oven until the chicken is completely cooked through (about 25-30 minutes). Garnish with fresh basil. Yields 4 servings.
This article is sponsored by Living Health Integrative Medicine, LLC.