Farmers Market Recipe: Balsamic Roasted Chicken and Veggies

This summer, the Manchester Farmers Market has partnered with University of Michigan School of Public Health student Rachel Lowry to provide shoppers with nutritious recipes based on ingredients that can be found at the farmers market each week. In addition to the recipe, she is providing a farmers market shopping list. A packet of recipes can be picked up each week at the farmers market as well!

Balsamic Roasted Chicken and Veggies

Time Cook: 45 minutes

Ingredients:

• 2 ½ pounds boneless, skinless chicken breasts, cut into cubes
• 6 tablespoons balsamic vinegar
• 1 ½ tablespoons hot chili sauce, like Sriracha
• 1 ½ tablespoons honey
• 1 ½ teaspoons minced ginger
• 1 ½ teaspoons minced garlic
• ½ teaspoon black pepper
• 2 heads fresh broccoli, cut into small florets
• 1 ½ cup chopped carrots
• 2 bell peppers, any color
• 1 red onion
• ½ head cauliflower, cut into small florets

Directions:

1. In a small bowl, mix vinegar, chili sauce, honey, ginger, garlic and pepper.
2. Pour about ¾ inside a large resealable bag. Add chicken cubes and toss to coat. If desired, marinate in fridge for 1-5 hours, or can use right away.
3. Preheat oven to 425°F. Prep vegetables and place on a rimmed baking sheet. Pour remaining marinade over veggies and toss to coat. 
4. Add marinated chicken to baking sheet with veggies and bake for 25 minutes, or until chicken is no longer pink in the middle and veggies are crisp-tender.

Farmers Market Shopping List

• Honey
• Garlic
• Broccoli
• Carrots
• Bell pepper
• Onion
• Cauliflower

Nutrition Facts (makes 5-6 servings):

• Calories- 289
• Carbohydrates- 17g
• Saturated Fat- 1g
• Unsaturated Fat- 4g
• Protein- 42g

Adapted from yummyhealthyeasy.com

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by Sara Swanson

Sara Swanson is an editor, writer and founder of the Manchester Mirror.