One Pan Dinners
With school back in session, it’s time once again to look for ways to cut time in the kitchen and still come up with a healthy, tasty dinner. Crock pot meals are great, of course, but the one-pan dinners baked in the oven are also great time savers.
I like them because the veggies retain a flavor and texture of their own.
The key to a tasty one-pan dinner is the marinade. You can whip up the marinade the night before, easily, and marinate your meat in the fridge overnight. But even if you forget to do that, the meat will still be tasty if you marinate it for a half hour or so.
Then all you have to do is chop up the veggies of your choice, drizzle with olive oil, sprinkle on seasoning and roast them alongside your main dish.
I used asparagus spears, red potatoes, cherry tomatoes and mushrooms.
Balsamic Ginger Chicken
The ingredients in my ginger balsamic chicken recipe meld together in a delightful way. Balsamic vinegar, honey, Dijon mustard, and ginger along with other spices meld together delightfully. This easy dinner can be ready in 45 minutes. 30 minutes to cook, and 10 minutes prep time.
Oh yeah, and the clean-up afterward is a snap. Hence the name one pan dinner!
Ginger Balsamic Chicken Recipe
- 1 to 1 and 1/2 pounds boneless skinless chicken breasts
- 1/2 cup balsamic vinegar
- 2 TBS honey
- 1 TBS Dijon mustard
- 1 TBS ginger
- 1 clove minced garlic
- dried parsley
- olive oil
- assorted chopped veggies
- Preheat oven to 400 degrees.
- Mix the first five ingredients in a large bowl. Add the chicken
- Marinate at least 30 minutes
- Spray a large baking sheet with cooking spray(I use the olive oil based one)
- Place the marinated chicken on one side and the veggies on the other
- Drizzle veggies with olive oil and sprinkle with seasonings.
- Bake 30 minutes