Course - Main Dish

Servings: 4

Ingredients:

• Chicken
• 1 lb boneless, skinless organic free range chicken thighs
• 1 red bell pepper cut in 1 inch chunks
• 2 Carrots cut in ½ inch coins
• 1 yellow squash cut into half circles
• 6 stalks asparagus trimmed and halved
• 1 small red onion cut in 1 inch chuncks
• 1/2 cup button mushrooms, halved
• 2 tablespoons fresh basil, chopped
• 3 tablespoons avocado oil
• Sea salt and freshly ground pepper to taste
• Marinade
• 1/4 cup Balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minces
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon dried basil
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. In a large bowl, whisk together balsamic vinegar, honey, dijon, garlic, oregano and basil; season with salt and pepper, to taste.
   

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2. Combine marinade and chicken; marinate for at least 1 hour to overnight. Drain the chicken from the marinade.
   

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3. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
   Arrange all prepared vegetables in a single layer onto the baking sheet. Drizzle with avocado oil and season with salt and pepper, to taste and lightly toss to coat all vegetables.

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4. Place chicken around vegetables in a single layer.
   

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5. Put in oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
   

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6. Garnish with fresh basil and serve.