Sheet Pan Chicken and Veggies
chicken breasts (about 1 to 1.5 lbs)
cups (180 g)
a red onion, chopped (60 g)
cups (200 g)
cup + 2 tbsp
Preheat oven to 350ºF. Line a baking sheet with nonstick foil.
Place chicken breasts on prepared sheet. Spread the green beans, carrots, and red onion into an even layer around the chicken breast.
In a measuring cup or small bowl, combine balsamic vinegar, olive oil, garlic, oregano, and thyme.
Pour balsamic mixture over the chicken and veggies. Gently toss until everything is evenly coated.
Bake for 15 minutes in preheated oven. Remove from oven, flip chicken breasts and stir veggies. Bake for 10 more minutes or until chicken breast is no longer pink.
Serve warm and enjoy!
*you can use fresh green beans, drained and rinsed canned green beans, or rinsed frozen green beans