Sheet Pan Balsamic Chicken and Roasted Vegetables

For the Balsamic Glaze:

• 1/3 c balsamic glaze

• 1/4 c avocado oil

• 4 cloves garlic, minced

• 1/2 t salt

• 1/4 t pepper

• 1/4 t red pepper flakes

• 1 lb chicken breast, thin-cut

For the Veggies:

• 2 bunches broccolini, trimmed

• 1 red onion, cut into wedges

• 1 c cherry tomatoes

• 5 garlic cloves, whole

• 2 T avocado oil

• 1/4 t salt

• 1/4 t pepper

• 1/4 t red pepper flakes

• Fresh parsley to garnish

Directions:

1. Preheat oven to 400F and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together balsamic glaze ingredients. Toss the chicken breast in the glaze and let marinate while you make the veggies.

2. Add the broccolini, red onion, tomatoes, and garlic cloves to the prepared pan. Drizzle avocado oil on top and sprinkle with salt, pepper, and red pepper flakes. Toss together until fully coated, then roast for 20 minutes.

3. Once the veggies have finished roasting remove the pan from the oven. Nestle the chicken breast in between the veggies and bake for 15-20 minutes, until the internal temperature reaches 165F (cook time will vary depending on how thick the chicken is).

4. Remove from the oven, top with fresh parsley leaves, and serve!

Enjoy!!