Balsamic Chicken Bake

This is so super easy, full of vegetables and flavour and of course, protein! This could be 4 -5 days worth of lunches OR two nights worth of dinners (depending on how many hungry mouths you have to feed). You could use any vegetables you have on hand, although I definitely recommend tossing through the spinach at the end. Fresh basil would work well too.

Ingredients:

• 1kg chicken

• 400gm mushroom

• 1.5 heads broccoli

• 10 baby carrots

• 2 red onions

• 1/2 cup balsamic

• 1 cup olive oil

• 10 cloves garlic

• 1 tsp salt

• 2 tsp dijon mustard

• 1 punnet baby tomatoes

• 150gm baby spinach

Method:

1. Preheat oven to 200c and line a baking tray with baking paper.

2. In a bowl combine the balsamic vinegar, olive oil, garlic, mustard and salt. Whisk to make a sauce.

3. Place chicken in a large bowl or glass container and pour about half of the sauce over the chicken, toss well and leave to marinade (up to 24 hours).

4. Next chop the broccoli, carrots, mushrooms and onion.

5. Place all vegges except for the tomatoes in the prepared baking tray. Pour the remaining balsamic dressing over the veggies and toss to coat.

6. Move the veggies around and place the chicken amongst the vegetables. Discard any remaining marinade used for the chicken.

7. Place the tray in the oven and bake for 15 minutes, add the tomatoes and then bake for a further 10 – 15 minutes until chicken is cooked and vegetables are tender.

8. Remove from the oven and toss through baby spinach, it’ll wilt a little bit, and then serve!