Description
This ONE PAN Balsamic Chicken and Veggies recipe is a simple and flavorful meal that is perfect for a busy weeknight. Tender chicken breasts are marinated in a balsamic glaze and roasted with a colorful array of vegetables for a delicious and nutritious dinner.
Ingredients
Scale
For the Balsamic Chicken:
- 4 boneless skinless chicken breasts
- 1/3 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Balsamic Glaze: In a small bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper.
- Assemble the Dish: Place chicken breasts on a large baking sheet or in a shallow baking dish. Arrange the tomatoes, zucchini, bell peppers, and red onion around the chicken. Pour the balsamic mixture over the chicken and vegetables, tossing the vegetables lightly to coat.
- Bake: Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. For a caramelized finish, broil for 2–3 minutes.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- Cut vegetables evenly for even cooking.
- Substitute chicken thighs if desired.
- Serve with rice, quinoa, or bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 360
- Sugar: 9 g
- Sodium: 310 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 100 mg
