This recipe was adapted from The Real Foodie Dietitians. It’s a great week night eay make. You can prep the night or mornign before, leave the pan in your fridge and pop it in the oven when you get home.

Ingredients

• 3 tablespoons balsamic vinegar (or use apple cider or red wine vinegar)

• 1/2 cup avocado or olive oil

• 4 garlic cloves, minced

• 1 teaspoon brown or Dijon mustard (optional)

• 3 tablespoons fresh thyme or Italian seasoning, finely chopped

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1¼ lbs. chicken thighs (breast, tenders if you prefer)

• 3 small heads of cauliflower, chopped (about 4–5 cups total)

• 3–4 medium carrots, peeled and cut into inch-long chunks

• 2 cups portabello mushrooms, halved or quartered if large

• 1 large red onion, diced into larger chunks

• 1 cup cherry or grape tomatoes

Directions

1. Preheat & Prep Pan: Preheat oven to 400℉ and line a rimmed baking sheet with parchment paper.

2. Make the Sauce: In a bowl, whisk together the balsamic vinegar (or your vinegar of choice), oil, garlic, thyme or Italian seasoning, mustard, salt, and pepper.

3. Marinate the Chicken: Put chicken in a zip-top bag or container, add half of the sauce, and toss to coat. Let it marinate in the fridge while prepping the veggies (up to 24 hours ahead if desired).

4. Prep & Season the Veggies: Place cauliflower, carrots, mushrooms, and onion on the baking sheet. Pour remaining sauce over the veggies and toss to coat well.

5. Arrange & Bake: Move veggies aside to make room for the marinated chicken. Place chicken on the pan and discard any leftover marinade.

6. Bake & Add Tomatoes: Bake for 10 minutes, then add tomatoes and toss the veggies to prevent burning. Return to oven and bake for another 5-10 minutes or until chicken reaches 165℉ in its thickest part.

   And you're all set for a delicious, easy sheet pan dinner!

   Pro Tip: Batch cook this for easy lunches!