Balsamic Chicken with Roasted Vegetables

Chicken balsamic

We love this moist and delicious high protein recipe because it is so tasty, seasoned with sage, rosemary and balsamic vinegar! A true delight for the bariatric patient to eat chicken in confidence!


10 (20 oz) boneless skinless chicken thighs
20 medium asparagus, ends trimmed, cut in half
3 red bell peppers
1 cup carrots, sliced in half long way
2 red onions, chopped in large chunks
10 oz sliced mushrooms
1/2 cup plus 2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp sugar
Salt and pepper
3 tbsp fresh rosemary
2 cloves garlic, smashed and sliced
2 tbsp oregano or thyme
4 leaves fresh sage, chopped


Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this.Bake for 35 – 40 minutes.


Servings: 5, Size: 2 thighs plus vegetables
Calories: 347.1
Protein: 31.1 grams
Carb: 19.2 grams
Fat: 17.0 grams