Are you intimidated by cooking from scratch and/or batch cooking? Don’t worry, I totally get it.
When I was first learning how to cook, I really struggled with multi-tasking in the kitchen and it felt like if I turned my back for a second, I’d miss something and then wind up forgetting to season one recipe while overcooking another. Super frustrating.
This is exactly why I love one-pan and one-pot recipes! Using one consistent cooking method for an entire dish cuts down on the mental concentration needed while cooking, which means that it’s easier to prepare that dish and easier to stay focused if you’re doing batch cooking and preparing more than one recipe at a time.
Plus, this balsamic chicken and veggies can be prepared on the same pan which also cuts down on dishes! As someone without a dishwasher who washes everything by hand, this is a huge bonus in my book!
And, if you’re trying to practice batch cooking, I love this recipe because I can put it in the oven and focus on prepping other recipes or cooking on the stovetop while I wait. I usually make a double or triple batch of this recipe and then divide it into glass storage containers so lunches are ready to grab and go!
Now, let’s get to it!
- ⅓ cup balsamic vinegar
- ⅓ cup red wine vinegar
- ⅓ cup safflower oil
- 2 tablespoons Italian seasoning
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1.5 pounds chicken breasts
- 2 heads of broccoli, chopped
- 3 medium carrots, diagonally sliced
- ½ pint cherry tomatoes
- 5 ounces spinach
- Mix balsamic vinegar, red wine vinegar, safflower oil, Italian seasoning, sea salt, and pepper.
- Pour ⅓ cup of the mixture into a glass baking dish with the chicken and marinate in the refrigerator for at least 20 minutes (and up to 4 hours). (After marinating, discard any leftover marinade that was used on the chicken.)
- Preheat oven to 350 degrees.
- Lay broccoli, carrots, and cherry tomatoes on a baking sheet, along with the marinated chicken. Cover with ⅓ cup of the balsamic mixture.
- Roast for 15 minutes, then flip the veggies and chicken. Roast for an additional 10 minutes, until the chicken has reached an internal temperature of 165 degrees and the vegetables are tender.
- Divide the spinach between 4 plates and top with the roasted veggies and chicken. Drizzle with the remaining balsamic mixture.