dairy-free * egg-free * gluten-free * nut-free * soy-free
This recipe makes for a scrumptious, wholesome meal quick enough to prepare at the last-minute but good enough to serve when company’s coming.
Not only that but the hearty chicken, healthy vegetables, and savory marinade create a winning dish that serves as a nice alternative to a casserole to carry to a new neighbor or an under-the-weather friend.
Not that I have anything against casseroles! On the contrary! (But a casserole is a hard thing for me to conjure with a plethora of food allergies!)
1 package boneless skinless chicken tenders or breasts or fillets
1/3 cup balsamic vinegar
1/3 cup olive oil
1/3 cup honey
1 teaspoon rosemary
1 yellow squash, quartered and chopped
1 zucchini, quartered and chopped
- Preheat over to 375°.
- In a small bowl, stir or whisk to combine balsamic vinegar, olive oil and honey.
- Stir in rosemary.
- Place chicken in baking dish.
- Pour half of vinegar marinade over chicken. Turn chicken (with fork or tongs) to cover well with marinade.
- Place chopped vegetables in baking dish with chicken.
- Pour remaining marinade over vegetables. Turn/stir vegetables to cover well with marinade.
- Cover baking dish.
- Bake for approximately 40 minutes or until chicken is done.
- Serve with your favorite gluten-free pasta, which is also usually free of other allergens.
- Can substitute pure maple syrup for honey.
- Can use 1/4 cup measurements instead of 1/3 cup depending on the amount of meat the desired amount of baked marinade. (We like to have plenty of sauce for pouring over noodles!) Use equal parts oil, vinegar, and honey to adjust recipe for quantity to be served.
- Just bake the chicken without the vegetables and serve vegetables as sides, if desired.
- If just baking chicken, can add sliced strawberries before baking to add a bit of sweet, seasonal flavoring to the marinade.
- If you have food allergies or dietary restrictions, be sure to carefully read the labels for condiments and spices. For example, some brands of ingredients (especially sauces, salsas, etc.) may contain gluten and/or soy and/or fish/shellfish and/or carrogeenan (a seaweed-derived food additive difficult for some people to tolerate).