‘Eating Clean on the Cheap’ – Balsamic Chicken and Roasted Lemony Garlic Broccoli and Carrots

Balsamic Chicken with Roasted Lemony and Garlic Broccoli and Carrots

This chicken dish is one of Giada De Laurentiis’ recipes that I tried a couple of years ago, and it has been one of my go-tos because it requires only a few pantry staples and I always have chicken on hand. It is super moist and I have even adapted this for the crockpot. I use frozen chicken tenders and pour the marinade over them and cook for 4 hours or so. You can choose to reduce the remaining liquid if you want or forgo that step and just serve the chicken for a quick dinner. I love to place the chicken on a bed of whole grain pasta and then pour some of the reduction over it- yum!!!

Balsamic Chicken

*On sale at Publix November 3rd through November 9th

  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2.5 lbs chicken breasts*
  • 1/2 cup low-salt chicken broth*
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken  on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Roasted Lemony and Garlic Broccoli and Carrots

  • 1 head of broccoli*
  •  ½ lb baby carrots*
  • 1 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • Salt and pepper to taste
  • Olive oil spray

Heat oven to 400. Place broccoli and carrots in a 9×13” pan. Mix lemon juice, garlic, and s&p. Drizzle over the vegetables and then spray lightly with olive oil. Roast for about 15-20 minutes or until they reach desired tenderness. Serve warm alongside the balsamic chicken.

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  1. Yum! This looks delicious!

  1. ‘Eating Clean on the Cheap’ – Balsamic Chicken, Tomato, and Mozzerella Skewers « Whole to the Core

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