Balsamic Chicken with Roasted Tomatoes & Zucchini

• servings: 4 servings
• total time: 40 minutes

Ingredients

¼ cup balsamic vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

4 (4-ounce) chicken cutlets

3 cups grape tomatoes, halved

2 medium zucchini, sliced

Directions

Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.

Whisk ¼ cup balsamic vinegar, 2 tablespoons oil, 1 teaspoon garlic powder, ¼ teaspoon salt and ¼ teaspoon pepper together in a small bowl. Place chicken in a large bowl. Pour half of the marinade over the chicken; toss to coat. Cover and let marinate for at least 15 minutes (or refrigerate for up to an hour); set aside the remaining marinade.

Arrange the marinated chicken on the baking sheet; pour any remaining marinade in the bowl over the chicken. Toss halved tomatoes and sliced zucchini with the reserved marinade in a large bowl. Spread the vegetables on the pan with the chicken. Sprinkle with the remaining ¼ teaspoon salt.

Bake until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F and the vegetables are tender, 20 to 25 minutes. Garnish with additional pepper, if desired.

Nutrition

• Calories: 248 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 83 mg
• Sodium: 328 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 28 g