Balsamic Roasted Chicken and Vegetables Recipe – 3 Smart Points

Balsamic Roasted Chicken and Vegetables

Within hot and busy summer days, I rarely have the time or patience to put forth a lot of effort in the kitchen. So I’ve been making Weight Watcher recipes that are fast, easy, and delicious. This Balsamic Roasted Chicken and Vegetables Recipe is a great dish that I find myself cooking again and again because it’s super fast and easy, and my whole family loves it. Sometimes, I’ll even double, or triple this recipe, then freeze it in the marinade so that I can have it available for a quick and easy dinner the following week too. The marinade is so incredibly flavorful, and the meat turns out juicy and delicious. I have sometimes left my veggies in the marinade with the chicken, and that also works….the veggies just come out darker from soaking in the marinade. Such an easy and tasty meal! Enjoy.

Balsamic Roasted Chicken and Vegetables
Print Recipe
Succulent chicken thighs marinated in a soy balsamic sauce, paired with sweet carrots and onions, makes for an easy and healthy Weight Watchers dinner recipe.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 12 hours
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 12 hours
Balsamic Roasted Chicken and Vegetables
Print Recipe
Succulent chicken thighs marinated in a soy balsamic sauce, paired with sweet carrots and onions, makes for an easy and healthy Weight Watchers dinner recipe.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 12 hours
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 12 hours
Ingredients
Servings: servings
Instructions
  1. In a large bowl, mix together the soy sauce, vinegar, garlic, and salt & pepper. Add in the chicken, cover and marinate overnight.
  2. Preheat oven to 425. Mist a large baking dish with cooking spray.
  3. Add vegetables in with the chicken, and toss to coat. Transfer veggies, chicken, and marinade to baking dish (do not crowd chicken).
  4. Place in oven, and roast for about 30-40 minutes, turning once halfway through, or until chicken is cooked through.
Recipe Notes

Entire recipe makes 4 servings
Serving size is about 1 1/2 chicken thighs with vegetables
Each serving = 3 Smart Points

PER SERVING: 186 calories; 6g fat; 1.5g saturated fat; 1.5g carbohydrates; 0g fiber; 0g sugar; 28g protein

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Comments

  1. PLEEEEEEAAASSEEE fix the print option!

  2. Brenda Pasieka says:

    love all your recipes and I thank you for sharing. I never print them, I save them in evernotes.

  3. I like your recipes, but find them difficult to print, as there is always additional printing over the recipe ingredients. I didn’t used to have this problem while printing your recipes, and it has resulted in trying to copy the ingredients to make sense of the recipe. I wondered if you were aware of this problem, as I read in the comments awhile back, that your recipes were not print friendly. I realized that I wasn’t the only one having problems with printing, and I hope that you can get this issue resolved, as I need all the ideas I can get to stay on Weight Watchers! Thank you for your attention to this matter.

  4. I love all your recipes and have made several! Thank you for sharing with us!! Happy Summer!

  5. I can’t seem to print recipes from this site – when I click Printer Friendly the preview and the consequent page only contains the photo and description of the recipe, not the actual recipe.

  6. P McGrath says:

    Something wrong with your printing link. When I click on Printer Friendly one page prints — the photo and the para describing the recipe — but not the recipe.
    This has happened with several recipes lately

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