In our divided family where some practice whole food plant-predominant eating and some follow a whole food plant-exclusive diet, this easy dish accompanied by a hearty entrée salad (such as Avocado & Bean Salad with Lime & Cilantro) ensures everyone is happy.
1 to 1 ½ lbs boneless skinless chicken breast (or can use any bone-in chicken, but adjust baking time)
Sea salt and ground pepper to taste
1 red or yellow onion, peeled and cut into wedges
1 lemon, washed and cut into wedges lengthwise
¼ cup olive oil
¼ cup good quality gluten-free aged balsamic vinegar
5-6 fresh thyme sprigs
Preheat oven to 375° F.
Place chicken breasts into shallow baking dish and sprinkle lightly with sea salt and pepper.
Strew onion and lemon wedges over chicken and top with fresh thyme sprigs.
Drizzle chicken with olive oil and balsamic vinegar.
Bake until chicken is fully cooked, about 30-40 minutes depending on thickness. Chicken is done when internal temperature reaches 160°.