Balsamic Veggies & Chicken

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Balsamic Veggies & Chicken

Yield 4

ingredients

• avocado oil spray
• 1/2 teaspoon salt
• freshly cracked pepper
• 1 pound ground chicken breast
• 2 cloves garlic, minced
• 1 ounce basil, chopped
• 1 pound colorful bell peppers, cut into 1" strips
• 1/2 pound zucchini, cut into 1/2" rounds
• 1/2 pound yellow squash, cut into 1/2" rounds
• 1/2 pound button mushrooms, trimmed and cut in 1/2
• 1 medium red onion, cut into wedges or cubed
• 1/3 cup balsamic vinegar

Instructions

1. Preheat oven to 400 F.
2. In a large bowl, add veggies, balsamic, 1/4 teaspoon salt, and freshly cracked pepper. Toss to combine.
3. On two baking sheets, lined with parchment paper, add veggies and spread so that there's a bit of room between the pieces. Roast for 25-30 minutes or until softening and browning.
4. Meanwhile, spray a large pan with avocado oil and heat to medium-high. Add garlic and cook for one minute. Add ground chicken breast, remaining 1/4 teaspoon salt, and some ground pepper. Sauté until completely cooked through (about 12-15 minutes). Add fresh basil and stir to combine.
5. When veggies are done, add to a large bowl, add chicken, and mix. Serve among 4 large bowls.

Nutrition Facts

Calories

229

Fat

5 g

Sat. Fat

1.5 g

Carbs

20 g

Fiber

4 g

Net carbs

16 g

Sugar

13 g

Sodium

398 mg

Protein

31 g

Cholesterol

81 mg