Aren’t one pan dishes DIVINE? I won’t babble on, I’ll get right to the recipe. But I wanted you to know, that this recipe can be WHATEVER you have.
I used the following
1/2 cup baby carrots
1 cup broccoli florets
1/2 cup chopped onions
3 tablespoons extra-virgin olive oil
2 tablespoons honey
4 tablespoons Dijon mustard
5 cloves garlic minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
4-5 squeezes of a fresh lemon
2 pounds pounded chicken breast
1 tablespoon balsamic vinegar
3 tablespoons chopped fresh parsley
1 cup zucchini
1/2 cup yellow squash
1 teaspoon onion flakes or powder
Preheat the oven to 425 degrees F. Coat parchment paper with coconut oil spray. Place broccoli & carrots (carrots are STUBBORN so test them after this step to make sure they’re on the way - about halfway cooked through) on baking sheet and cover, cook for 10 minutes. (You can also steam lightly before and then skip this step)
In a small bowl or measuring cup with a spout, whisk together the olive oil, honey, mustard, garlic, salt, pepper, oregano, lemon, onion flakes and thyme. Drizzle about 3 tablespoons over the veggies, reserving the rest. Add chickenToss the veggies to coat with the mixture, then spread them into a single layer in the pan.
Add balsamic vinegar to the reserved olive oil/maple syrup mixture and whisk to combine. Pour over tops of the chicken.
Place in oven and roast until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 20-30 minutes. I like to broil a bit before serving, to brown.
The sauce would be incredible if thickened. I always just serve as is but if you find you have a lot of extra, definitely thicken it.
