Ingredients
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1 lb - chicken breasts or thighs, cut into bite-size pieces
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1 - large sweet potato, peeled and cut into 1/2″ cubes (approx. 2 cups)
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2 cups - broccoli florets
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2 - large carrots, sliced into 1/2” pieces
Balsamic Sauce:
Instructions
- Wash and prep the vegetables and cut the chicken into bite-size pieces. The larger the pieces, the longer the cooking time.
- Arrange chicken, sweet potato, broccoli florets and carrots on two well-greased sheet pans (or lined with parchment paper. I recommend using at least two sheet pans to avoid over-crowding which simply ends up steaming your veggies and making them more mushy.
- Add balsamic marinade ingredients to a small mason jar and shake well to combine. Drizzle over the chicken and vegetables.
- Roast at 425º for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- Let cool and divide among four glass meal prep containers.
- When ready to eat, warm in the oven until heated through, or use a microwave if you wish.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
