I stumbled across a wonderful website last week called SkinnyTaste, hosted by Gina Homolka. Gina’s recipes are her own family favourites, and also low calorie, so today I chose to cook her Balsamic Chicken with Roasted Vegetables. Utterly moreish and filling and just delicious – I had to share this 401 calorie meal with you!
The recipe is one of the simplest to prepare – all the vegetables just require chopping into chunks, and the whole thing is mixed in a bowl by hand before going into the oven. I halved this recipe to feed just my husband and me tonight, and just fitted all the ingredients onto one roasting tray [Note to self: time to treat myself to some nice new kitchenware 😉 ]
I added half a green pepper to my recipe tonight, as my poor red pepper was a little on the small side! My chicken thighs were not boned, so I de-boned them and halved each thigh. I also used my absolute favourite Mexican oregano (bought from Amazon) as the taste is incredible compared to supermarket jars. It’s made from the whole plant – stalks, leaves, flower buds, the lot – and it’s amazing. If you love oregano as much as we do (we use it a LOT) then it’s worth looking out for.
I stumbled across a wonderful website last week called SkinnyTaste, hosted by Gina Homolka. Gina's recipes are her own family favourites, and also low calorie, so today I chose to cook her Balsamic Chicken with Roasted Vegetables. Utterly moreish and filling and just delicious - I had to share this with you!
- 8 Boneless, skinless chicken thighs (approx 4oz each, all fat trimmed off)
- 1 tsp Kosher salt
- Black pepper (to taste)
- Low calorie cooking oil spray
- 10 spears Asparagus (ends trimmed)
- 2 medium Red peppers (deseeded and cut into chunks)
- 1 large Red Onion (peeled and chopped into large chunks)
- 2 medium Carrots (peeled; sliced in half along the length, cut into 3-inch pieces)
- 140 g Mushrooms (sliced)
- ¼ cup + 1 tbsp Balsamic vinegar
- 2 tbsp Extra virgin olive oil
- 2 cloves Garlic (peeled and roughly chopped)
- ½ tsp Sugar
- 1½ tbsp Fresh rosemary
- ½ tbsp Dried oregano (or thyme)
- 2 leaves Fresh sage (finely chopped)
Preheat oven to 425°F / 220°c / Fan 200°c / Gas Mark 7.
Season chicken with salt and pepper. Spray 2 large baking sheets with low calorie cooking oil.
Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets, spread out in a single layer. The vegetables should not touch the chicken or it will steam instead of roast.
Bake for about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.