Sheet-Pan Berry-Balsamic Chicken
Dairy-Free
Gluten-Free
Nut-Free
This anti-inflammatory recipe combines berries, arugula, onions, garlic, and olive oil with chicken thighs to make a delectable and nourishing meal.
- 2 lb. boneless skinless chicken thighs
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbs. extra-virgin olive oil
- 2 tbs. balsamic vinegar
- 2 tbs. maple syrup (here’s how to ensure your maple syrup is the real deal)
- 1 tbs. Dijon mustard
- ½ tsp. sea salt
- ½ tsp. freshly ground black pepper
- 1½ cups fresh raspberries
- 1½ cups fresh blackberries
- 4 oz. arugula (about 4 cups)
STEP 1
Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
STEP 2
Place the chicken thighs and onion in a large bowl.
STEP 3
In a smaller bowl, stir the garlic, olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
STEP 4
Pour the mixture over the chicken and onion and toss to coat.
STEP 5
Spread the mixture on the sheet pan, making sure all the chicken pieces touch the bottom of the pan. Roast for 30 minutes.
STEP 6
Remove the pan from the oven and sprinkle the arugula and berries over the chicken mixture, then use a spatula to stir, coating the greens and berries with juices.
STEP 7
Roast for seven to 10 minutes longer, until the greens are wilted and the berries are slightly softened.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
Share
More like this
Newsletter
Catch up on the latest stories from Experience Life and be the first to know about giveaways, special promotions, and more.
Advertisement