Balsamic Chicken with Roasted Fall Vegetables
Paleo and Whole30 Approved
It’s Fall, and one of my favorite meals to eat during this season is a warm and filling bowl of roasted vegetables. My usual go-to’s for roasted vegetables are sweet potatoes, Brussels sprouts, broccoli, and zucchini. Now, I don’t know about you, but I could eat roasted vegetables for breakfast, lunch and dinner (and sometimes I do!), but I felt like I needed to switch up the flavor. I like to buy produce that is in season, and I had never really cooked or ate butternut squash before. Aside from making a soup with it, I really didn’t know what to do with it. Before this recipe, I was getting REALLY burned out on sweet potatoes, and I found that butternut squash makes a great substitute. Aside from the great flavor that this dish has, it has bright vegetables which means you are getting a wide range of nutrients in this dish. Maybe it’s just me, but don’t these vegetables look good?
Roasting brings out a great flavor in the vegetables and this recipe is no different. The combination of coconut oil and balsamic vinegar sound like an unlikely pair, but take my word for it, it creates a delicious and satisfying flavor. Try this recipe and let me know what you think! And stay tuned for next week’s recipe, my new Fall Chicken Roasted Salad. See you next week!
- 4 Chicken Breasts
- 1lb. Fresh Brussels Sprouts
- 2 Large Red Onions
- 1 Large Butternut Squash
- 1 C. Balsamic Vinegar
- 4 T Coconut Oil
- Garlic powder
- Black Pepper
- Pre-heat your oven to 400 degrees and wash your vegetables.
- Start preparing the vegetables by chopping the onions into large pieces, cut the ends off each Brussels sprout and cut into quarters, and cut the butternut squash into cubes and cut off the rind (you can also buy cubed butternut squash at Costco and some grocery stores).
- Once your vegetables are chopped, place them on a baking sheet.
- Place the 4 tablespoons of coconut oil in a microwavable safe bowl and microwave until the oil is melted. Note: the oil may be hot after microwaving.
- Pour the melted coconut oil over the vegetables and mix to evenly coat the vegetables. Season with salt and garlic powder, and place in the oven for 30 minutes. After 30 minutes stir vegetables. If you like crispier vegetables put the vegetables back in the oven and broil on low until they begin to brown (2-5 minutes depending on your oven).
- Season the chicken breasts with salt, black pepper, garlic powder and dill. Grill or cook the chicken breasts in a pan on the stove until cooked through, set aside.
- Pour the 1 cup of balsamic vinegar in a small pot and heat on medium-high heat. The vinegar will start to boil and reduce. Once the vinegar is reduced by half, remove from heat and set aside. Note: don't heat the balsamic vinegar on too high of a heat as it will burn.
- Once everything is done divide the vegetables into 4 servings, top with a chicken breast and drizzle the balsamic reduction over the chicken and vegetables, and serve.
- If you don't like coconut oil, you can substitute olive oil.
- This meal also makes a great side dish if you leave out the chicken.
- I highly suggest doubling this recipe, as it makes great leftovers.