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Balsamic Roasted Chicken Breast with Carrots and Potatoes

Balsamic Roasted Chicken Breast with Carrots and Potatoes Balsamic Roasted Chicken Breast with Carrots and Potatoes

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

Add review




Good idea but garlic and onions were burnt and recipe was not thought through.

5 months ago

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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