Balsamic Chicken and Vegetables

Chicken Ingredients

• 4 Boneless, skinless chicken breasts
• 1 tbsp OLiV Cask 18 Balsamic Vinegar
• 1/2 tbsp OLiV Basil Extra Virgin Olive Oil
• 2 Cloves minced garlic
• 2 tsp dried basil
• 1 tsp dried parsley
• 1/2 tsp salt

 

Vegetable Ingredients

• 1 Red bell pepper (cut into 1 inch pieces)
• 1 Medium zucchini, sliced
• 1 Medium red onion, 1/2 inch pieces. separated
• 1 Cup broccoli florets
• 1 Cup cherry or grape tomatoes
• 2 tbsp OLiV Cask 18 Balsamic Vinegar
• 1 1/2 tbsp OLiV Basil Extra Virgin Olive Oil
• 1/2 tsp salt
• Freshly Ground Black Pepper
• 1 tsp dried basil
• 1 tsp dried parsley

 

Directions

Preheat the oven to 450F. Spray a large sheet pan with Cooking Spray. Stir the 1 Tbsp Cask 18, 1/2 Tbsp Basil Oil, Garlic, 2 tsp basil, 1 tsp parsley and 1/2 tsp salt in a bowl.  Add the chicken, coat thoroughly.  Marinate while you prep the vegetables, the longer the better.

In a large bowl toss the vegetables with the 2 Tbsp Cask 18, 1 1/2 Tbsp Olive Oil, 1/2 tsp salt, black pepper, 1 tsp basil & 1 tsp parsley. Spread out into the sheet pan.  Place the chicken among the vegetables and roast until the vegetables are tender and the chicken is cooked through.  About 30 minutes.

Serve immediately.