Prep time: 10 minutes

Cook time: 30 minutes

Yields: 2 servings

Course: Dinner

Ingredients:

1.8 lb chicken breast

1 medium red onion (diced)

1 carrot (diced)

¼ cup grape tomatoes

¼ cup Black Mission Fig Balsamic

2 tablespoons Herbs de Provence Olive Oil

3 cloves garlic (minced)

1 teaspoon Dijon mustard

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon ground pepper

Fresh parsley leaves for garnishing

Instructions:

1. Clean and prepare the chicken and vegetables

2. In a large bowl, add Italian seasoning, salt, pepper, minced garlic, Herbs de Provence olive oil, and Black Mission Fig Balsamic and mix well to combine.

3. Add the chicken breasts to the balsamic vinegar mixture and let it marinate for 3 hours to overnight.

4. Pre-heat the oven to 425*F.

5. Line a baking sheet with parchment paper. Place the marinated chicken over the baking sheet. Now add the vegetables to the leftover balsamic mixture, gently mix the vegetables, so that the mixture coats evenly.

6. Add the coated vegetables to the baking sheet along with chicken breasts and bake for 20 minutes.

7. Remove the baking sheet from oven, baste the remaining balsamic mixture over chicken and vegetables and return to oven and bake for further 10 minutes.

8.Once done, serve the baked chicken and vegetables garnished with chopped parsley