Lately I’ve been buying up packs of chicken breasts for great dinners and easy lunches through the week.
I like to cook healthy meals that both John and I will enjoy, and a lean piece of meat with a side of vegetables really seems to please us both.
This dinner of roasted chicken with a light barbecue dijon baste and balsamic green beans, swiss chard and mushrooms is a great way to welcome Spring. It’s satisfying without being too filling, and makes for great leftovers if you make extra.
I roast my chicken on my Silpat so that I don’t need extra oil, but parchment paper will work well too. And the vegetables roast up perfectly in the oven with a light spray of olive oil and this balsamic and tamari sauce.
I like to pour all of the extra balsamic from the vegetables all over my chicken so that I can dip it in for extra flavour!
This makes for a wonderful salad the next day, or great leftovers on their own!
- 2 Chicken breasts
- 2 tbsp dijon
- 2 tbsp bbq sauce (gluten-free)
- 1 tsp chili powder
- ½ tsp garlic powder
- 1 tsp apple cider vinegar
- Swiss Chard
- Mushrooms
- Tsp Olive oil
- Balsamic vinegar
- Wheat-free tamari
- ½ tsp garlic powder
- Salt and pepper
- Preheat oven to 350F.
- Marinate chicken in dijon, bbq sauce and spices.
- Chop up chard, trim beans, and put them into a baking pan with olive oil and a generous pour of balsamic and tamari, garlic powder and salt and pepper.
- Bake chicken on a silpat or parchment paper for 30 minutes or until fully cooked.
- Remove chard and green beans after 15 minutes.
{ 2 comments… read them below or add one }
honestly this looks so good.
It’s delicious and so simple!