Balsamic Chicken with Roasted Veggies Directions:
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Preheat the oven to 425°F (220°C).
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In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Add the chicken chunks and toss to coat.
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In a separate bowl, toss the cherry tomatoes and sliced zucchini with a small amount of olive oil, salt, and pepper.
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Arrange the chicken and veggies in a single layer in a large baking dish or sheet pan.
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Sprinkle the shredded mozzarella cheese over the top of the chicken and veggies.
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Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through, the veggies are tender, and the cheese is melted and golden brown.
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Garnish with chopped fresh basil leaves, if desired.
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Serve hot and enjoy!
WW Points Calculation:
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Chicken breasts (2 large, ~348g): 0 points
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Cherry tomatoes (1 cup): 0 points
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Zucchini (1 medium): 0 points
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Mozzarella cheese (½ cup, shredded): 6 points
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Balsamic vinegar (2 tablespoons): 1 point
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Olive oil (2 tablespoons): 8 points
Total Points: 15
Servings: 4
Per Serving: 4 points
Nutrition Information (Per Serving):
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Calories: 185
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Fat: 9g
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Protein: 22g
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Carbohydrates: 4g
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Sugar: 3g
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Sodium: 150mg
I'm waiting for your comments! Enjoy!
