Description
Enjoy a delicious and easy-to-make ONE PAN Balsamic Chicken and Veggies dish that’s perfect for a quick weeknight dinner. Juicy chicken breasts are roasted with a medley of colorful vegetables in a flavorful balsamic marinade, creating a wholesome meal the whole family will love.
Ingredients
Scale
For the Balsamic Marinade:
- 3 tablespoons olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 3 garlic cloves (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Dish:
- 4 boneless, skinless chicken breasts
- 1 pint cherry tomatoes (halved)
- 1 medium zucchini (sliced)
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F and lightly grease a large baking sheet.
- Prepare the marinade: In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic, basil, oregano, salt, and black pepper.
- Arrange the dish: Place chicken breasts on the baking sheet and surround them with the chopped vegetables. Pour the marinade over the chicken and vegetables.
- Bake: Bake for 25–30 minutes until the chicken is fully cooked and the veggies are tender.
- Optional: Broil for 2–3 minutes for a caramelized finish. Garnish with chopped parsley before serving.
Notes
- For quicker cooking, pound the chicken breasts to even thickness.
- Experiment with seasonal vegetables like asparagus, green beans, or mushrooms.
- To have extra sauce, double the balsamic marinade.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 340
- Sugar: 10 g
- Sodium: 390 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 90 mg
