Description
A delightful and easy-to-make recipe for Balsamic Chicken with Roasted Veggies. Juicy chicken breasts marinated in a balsamic glaze, roasted alongside colorful vegetables for a wholesome and flavorful meal.
Ingredients
Scale
For the Balsamic Chicken:
- 4 boneless skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 garlic cloves (minced)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Veggies:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
- 1 cup cherry tomatoes
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the balsamic mixture: Whisk together balsamic vinegar, olive oil, honey, garlic, Italian seasoning, salt, and black pepper in a small bowl.
- Marinate the chicken: Place chicken breasts in a bowl or bag, pour half of the balsamic mixture over them, toss to coat, and marinate for 15 minutes.
- Prepare the vegetables: Arrange bell peppers, zucchini, red onion, and cherry tomatoes on a sheet pan. Drizzle with the remaining balsamic mixture.
- Cook: Nestle marinated chicken among the veggies and roast for 25–30 minutes until chicken is cooked through and veggies are tender.
- Serve: Let it rest for 5 minutes, garnish with parsley, and serve.
Notes
- For even cooking, slice vegetables uniformly.
- You can swap veggies like broccoli, carrots, or mushrooms based on availability.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 340
- Sugar: 10g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg
