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Balsamic Roasted Chicken Breast with Carrots and Potatoes

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This easy and delicious roasted chicken with root veggies is an ideal dinner on a busy week day.













Trans-fat Free, Good source of fiber, Low Sodium


3 tablespoons olive oil
2 chicken breast halves, boneless, skinless
salt and black pepper
2 tablespoons balsamic vinegar
1 potatoes
one large size, or two medium ones, peeled if needed, and cut into 1/2-inch chunks
1 carrots
peeled and cut into 1/4 inch slices
1 red onion
peeled and chopped
2 cloves garlic
peeled and sliced


Preheat the oven to 450℉ (230℃), and heat 1 tablespoon of olive oil in a large nonstick skillet over medium high heat until hot.

Place the chicken breasts onto a plate, sprinkle salt and black pepper on both sides of the chicken breasts. Drizzle ½ tablespoon of balsamic vinegar over chicken breast, and spread the vinegar evenly to coat the breast.

Place the seasoned chicken breasts into now-hot pan, and brown both sides for 2 to 3 minutes or until browned. Meanwhile place potato chunks, carrots, red onion and garlic onto a large rimmed baking sheet.

Drizzle the remaining 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar over the vegetables, season with salt and black pepper. Toss until evenly coated, then arrange the veggies into a single layer.

Bake in the oven for 25 to 35 minutes or until the potatoes are fork tender. Add the browned chicken breasts onto the baking sheet at the last 5 minutes of cooking. Roast until the internal temperature of the chicken has reached 165 degrees F. Remove from the oven, and let cool for a few minutes.

Divide between two serving plates. Season with more salt and black pepper if needed. Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 47743% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 108mg 4%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 61g
Vitamin A 103% Vitamin C 31%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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