Honey Balsamic Chicken and Fall Veggies – CE
Green Salad
  • Clean Eating
  • poultry, skinny
Honey Balsamic Chicken and Fall Veggies – CE
Green Salad
  • Clean Eating
  • poultry, skinny
Servings:

Ingredients

Prep
  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 red onion
  • 6 boneless chicken breasts
  • 1/3 C balsamic vinegar
  • 2 t rosemary
  • 2 t coconut aminos
  • 8 oz sliced mushrooms
  • 1 t minced garlic
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Clean and slice zucchini, squash and onion.
  2. Place all ingredients in a large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Pour chicken and veggies onto a baking sheet sprayed with non stick spray and bake at 350 degrees for 30 – 40 minutes or until juices run clear and veggies are crisp-tender.
  2. Serve with green salad.

Ingredients

Prep
  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 red onion
  • 6 boneless chicken breasts
  • 1/3 C balsamic vinegar
  • 2 t rosemary
  • 2 t coconut aminos
  • 8 oz sliced mushrooms
  • 1 t minced garlic
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Clean and slice zucchini, squash and onion.
  2. Place all ingredients in a large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Pour chicken and veggies onto a baking sheet sprayed with non stick spray and bake at 350 degrees for 30 – 40 minutes or until juices run clear and veggies are crisp-tender.
  2. Serve with green salad.
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