- 4 bone in, skin on chicken breasts
- 1 bell pepper, sliced
- 1 onion or shallot, sliced
- 1 sweet potato, peeled and sliced into rounds
- 6 carrots (multi colored is fun!), peeled and cut into chunks
- 2 C broccoli florets
- 1 delicata squash, sliced into rounds
- 1 pint cherry tomatoes (or 2 tomatoes, largely diced)
- 8-10 basil leaves, chiffonade
- 2 Tb avocado oil
- 3 Tb Basil Balsamic
- Kosher salt and pepper, to taste
- 1 – 4 oz piece of chevre
- Preheat oven to 450 degrees.
- Line sheet pan with parchment paper.
- In a small jar, shake up balsamic vinegar, oil, salt, and pepper.
- In a bowl, toss all veggies with 75% of the vinaigrette.
- Take broccoli out and set aside (to add at a later time in the roasting process).
- Pour veggies on sheet pan.
- Put chicken in bowl, pour remaining vinaigrette on chicken and rub in to coat.
- Roast 1/2 hr.
- Add broccoli to sheet pan and roast another 10 minutes, or until chicken is cooked and veggies are tender.
- Plate veggies, slice chicken and plate next to veggies. Sprinkle basil and crumbled chevre over top. Serve hot.
*As seen on Twin Cities Live October 25, 2017