Living a tasteful life

Thursday, March 19, 2015

Chicken with Balsamic Roasted Vegetables

A few weeks ago I mentioned my constant search for new and easy recipes to make during the week. Whenever I make dinner I typically make enough so that Whit and I have leftovers for lunch the next day. Not only does this help cut back on spending it also helps me in making healthier choices.
So, last week I opened up my trusty Cooking Light Magazine and flipped through the pages until I found something that we both agreed on. There was a pork chop recipe with roasted vegetables that caught my eye, and with a few substitutions later we had a delicious meal. We had plenty of chicken at home so we decided to use that instead of the pork chops. 
I omitted the parsley (I forgot to buy it) and I topped it with cheese when I was ready to serve. I used this 7qt roaster which was the perfect size for this meal. Side note, I highly recommend making extra balsamic sauce because it's so delicious.

Recipe adapted from Cooking Light 
Chicken with Balsamic Roasted Vegetables & Gorgonzola
4 boneless skinless chicken breasts
1/2 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/4 cup extra-virgin olive oil, divided
12 ounces small red potatoes, halved
3 tablespoons balsamic vinegar
1 teaspoon tomato paste
1 tablespoon chopped fresh thyme
1 medium red onion, peeled and cut into 8 wedges
1 (8-ounce) package cremini mushrooms, halved
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
1.  Preheat oven to 425°.
2.  Heat a large heavy roasting pan over high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until browned. Place chicken on a plate (chicken will not be completely cooked through). Reduce heat to medium-high. Add potatoes to pan, cut sides down; cook 2 minutes. Remove pan from heat.
3. Combine remaining 1/2 teaspoon pepper, remaining 2 tablespoons oil, vinegar, and tomato paste in a small bowl, stirring with a whisk. Combine 2 tablespoons balsamic mixture, thyme, onion, and mushrooms in a bowl, tossing to coat. Add mushroom mixture to pan. Bake at 425° for 25 minutes, stirring after 10 minutes. Arrange chicken over vegetables; bake 10 minutes or until completely cooked through. Remove chicken from pan. Sprinkle vegetable mixture with remaining 1/4 teaspoon salt. Place 1 cup vegetable mixture on each of 4 plates. Top each serving with 1 chicken breast, 2 teaspoons remaining balsamic vinegar mixture, and 1 tablespoon Gorgonzola cheese.
4.  Note: I made extra balsamic mixture to pour over leftovers the next day so the chicken would be moist.



  1. Yum! Was just making our dinner plans for next week and I think I'll add this!

  2. I'm trying to make healthier choices lately! This is perfect!

    1. Yes, I've been working on that too. It's always nice to find recipes that are healthy yet satisfying.


Blogger Template Created by pipdig