Here’s a recipe for roasted chicken that is both tender and tasty. Balsamic vinegar, besides adding great flavor to any recipe, also works as a meat tenderizer!

Check out our recipe:

Preparation Time: 35 minutes

Yield: 2 servings

Difficulty: Easy

Vegetarian: 👎               Vegan:  👎

Necessary Equipment:

Standard oven / 2 Baking trays / Aluminum foil / Small pot / Freezer


  • 2 4-ounce (120 g) skinless chicken breasts
  • Fresh black pepper to taste
  • 1 teaspoon fresh garlic, finely chopped
  • 3 teaspoons olive oil
  • 2½ cup balsamic vinegar
  • 2 tablespoons broccoli florets
  • 2 carrots, sliced
  • 2 tablespoon toasted cashew nuts
  • Fresh parsley to garnish


  • Place the ½ cup balsamic vinegar, garlic, pepper, thyme, and 1 teaspoon of oil in a small pot and bring to a boil.
  • Cook until the liquid has reduced to about half.
  • Cool this mixture in the freezer for 5 minutes.
  • Use the remaining oil to grease one of the baking trays and place the chicken on it.
  • Cover the chicken in the cooled mixture and chill for 30 minutes.
  • Preheat oven to 375 ⁰F (190 ⁰C).
  • Mix the broccoli with 2 teaspoons of balsamic vinegar, 2 teaspoons of oil, and pepper.
  • Oil the second baking tray and put the broccoli and the carrots on it.
  • Cover the chilled chicken with foil and place in the oven to roast for 30-35 minutes.
  • For the last 15-20 minutes, place the vegetables in the oven to roast.
  • Stir the vegetables two or three times while cooking.
  • Once the chicken is cooked, serve it hot with the vegetables.
  • Top the dish with the toasted cashews and garnish it with a sprig of parsley.

This delicious dish is a full low-carb meal, and it has only 305 calories per serving. Enjoy!

by Cris Gontow