All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Spring is in full swing and this Skinnytaste dinner is the perfect way to celebrate some seasonal flavors! Tender chicken coated in a balsamic-y, herby marinade and a delicious medley of seasonal veggies all cooked up together on one sheet pan. Could it be any simpler? Every bite of this yummy calorie conscious meal is packed with flavor! Plus, it uses only one pan, so it's perfect for a busy weeknight when the last thing you want to do is wash a pile of pots and pans.
Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Marinate the Chicken
Pat chicken dry.
Combine chicken, garlic, half the balsamic vinegar, half the seasoning blend (reserve remaining of both for vegetables), and 1 tsp. olive oil in a mixing bowl. Set aside to marinate, at least 10 minutes.
While chicken marinates, prepare remaining ingredients.
Prepare the Ingredients
Cut any large cauliflower florets into 1” pieces.
Stem, remove seeds and ribs, and cut red bell pepper into 1" pieces.
Trim zucchini ends, quarter lengthwise, and cut into 1" pieces.
Halve and peel onion. Cut halves into 1" pieces.
Season the Vegetables
In another mixing bowl, combine cauliflower florets, red bell pepper, zucchini, onion, remaining balsamic vinegar, 1 Tbsp. olive oil, remaining seasoning blend, ½ tsp. salt, and a pinch of pepper.
Roast the Meal
Transfer vegetables to prepared baking sheet and spread into an even layer. Nestle chicken amongst vegetables.
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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