Nutrition Tip Tuesday

Recipe Review!

Balsamic Chicken and Roasted Vegetables

adapted from . See the original recipe here

This one is a new favorite. Its got all the things I love. Chicken, balsamic vinegar and roasted veggies. I even threw in the mushrooms (which I do not eat) for my husband!

I left a few things out of the original recipe (like sugar) and didn’t miss them. I also used dry instead of fresh herbs. If I had to do it again I would have used parchment paper on the pan for easier clean up.


  • 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
  • 1 teaspoon kosher salt
  • fresh black pepper, to taste
  • cooking spray
  • 10 medium asparagus, ends trimmed, cut in half
  • 2 red bell peppers
  • 1 red onions, chopped in large chunks
  • 1/2 cup carrots, sliced in half long, cut into 3-inch pieces
  • 5 oz sliced mushrooms
  • 1/4 cup plus 1 tbsp balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed and roughly chopped
  • 1 1/2 tablespoons fresh rosemary
  • 1/2 tbsp dried oregano or thyme
  • 2 leaves fresh sage, chopped


  1. Preheat oven to 425°F.
  2. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
  3. Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
  4. The vegetables should not touch the chicken or it will steam instead of roast.
  5. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.



Yield: 4 servings, Serving Size: 2 thighs

  • Amount Per Serving:
  • Smart Points: 8
  • Points +: 10
  • Calories: 401
  • Total Fat: 17g
  • Saturated Fat: 3g
  • Cholesterol: 214mg
  • Sodium: 518mg
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 48g



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