Sunday Supper~One Pan Balsamic Chicken and Veggies

Happy Labor Day everyone!  I hope today finds you relaxing, and spending time with family and friends.

We do continue to keep South Texas in our prayers, along with all of those who have stepped in to help.   We know many families who have been affected by Harvey, several who have lost everything but what they were able to carry out.  Our church family has numerous family members in the areas affected.  We took up a special collection yesterday to help all in need, and our amazing Pastor has plans to put teams on the ground to help aid in the near future.

The one thing I am always reminded of during these times as we see fellow man coming to the aide of their neighbors is God's greatest commandment to Love One Another.  Not just in times of disaster, hurt and need.  Not just those we know and love.  But ALWAYS and ALL.  I personally need to work on that.

We tried a new one pan recipe last night, and after posting pictures on Instagram I had a lot of requests for the recipe.

This is perfect dish for a night where you are short on time, yet want to put a hearty meal on the table for your family.

One Pan Balsamic Chicken and Veggies (adapted from a recipe found on Pinterest)

Ingredients:

6 TBS balsamic vinegar
1/2 C Italian Dressing (we used Ken's new Simply Vinaigrette)
2 double chicken breasts
1 package of fresh broccoli florets (we purchased at Trader Joes, you could cut up a head, but this saves times)
1 C baby carrots
1 pint cherry tomatoes
1 tsp Italian seasoning
3 TBS olive oil (plus more to toss veggies in)
1/2 tsp garlic powder
salt and pepper

Directions:

1.  Preheat oven to 400 degrees F (we used the roast option on our convection at 300 degrees).  Line a large baking sheet with parchment paper (easy clean up).

2. Whisk together the balsamic vinegar and Italian dressing.

3. Trim your chicken breasts.

4. Place your chicken breasts in a large Ziploc bag.  Pour the balsamic vinegar and Italian dressing mixture over the top.  Remove the air and zip shut.  Be sure to cover all of the breasts.  Let marinate in the frig for at least 30 minutes (or up to 6 hours).

5. In a large bowl, combine the broccoli florets, baby carrots and cherry tomatoes.  Drizzle with  enough olive oil to coat.  Add the Italian seasoning, garlic powder, and salt and pepper (to taste).  Toss, making sure to coat all of the vegetables.

6. Take you chicken breasts and place them on the parchment lined baking sheet.

7.  Place veggies around the breasts.

8. Pour remaining marinade over the chicken and veggies.

9.  Bake for 30 minutes or until your chicken is cooked through.  Times will vary depending on your oven and setting, and the size of your chicken breasts.

Enjoy!