Prep Time

15 Minutes

Servings

6

Ingredients

• 3 lbs chicken breast, sliced into cutlets
• 3 cups colorful baby carrots
• 3 cups fresh cauliflower florets
• 4 1/2 tbsp avocado oil, divided
• 4 1/2 tbsp balsamic vinegar
• 1 1/2 tbsp honey
• 1 1/2 tsp garlic powder
• Salt + pepper, to taste

Directions

• Preheat oven to 400°F.
• Toss carrots and cauliflower with 3 tbsp oil, salt, pepper on a large baking sheet. Roast 15 min.
• Whisk vinegar, honey, remaining oil, garlic powder. Toss with chicken cutlets.
• Push veggies aside, add chicken to sheet. Roast 15-18 min until chicken hits 165°F and veggies are crisp-tender.
• Rest chicken 3 min before serving. Serve with quinoa for higher fiber meal.

Family Picky Tip

Serve the balsamic glaze on the side for dipping instead of tossing it all together.