Balsamic Chicken with Roasted Veggies

Description

This Balsamic Chicken with Roasted Veggies is a wholesome, one-pan meal bursting with flavor. Juicy balsamic-marinated chicken breasts roast alongside colorful vegetables, creating a tender, caramelized, and nutrient-packed dinner. The tangy-sweet balsamic glaze pairs beautifully with the natural sweetness of the roasted veggies, making it a perfect weeknight dinner or healthy meal-prep option.

Ingredients for Balsamic Chicken with Roasted Veggies

• 4 boneless, skinless chicken breasts

• 1/4 cup balsamic vinegar

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp honey or maple syrup

• 1 tsp dried Italian seasoning (or mix of oregano, basil, thyme)

• Salt & black pepper to taste

For the Veggies:

• 1 cup cherry tomatoes, halved

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 zucchini, sliced into half moons

• 1 small red onion, sliced into wedges

• 1 tbsp olive oil

• Salt & black pepper to taste

Instructions

1. Marinate the Chicken:

   • In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Italian seasoning, salt, and pepper.

   • Add chicken breasts and coat well. Let marinate for at least 20–30 minutes (or up to 2 hours in the fridge).

2. Prepare Veggies:

   • Preheat oven to 400°F (200°C).

   • In a large bowl, toss tomatoes, bell peppers, zucchini, and onion with olive oil, salt, and pepper.

3. Assemble on Baking Sheet:

   • Arrange veggies evenly on a large sheet pan.

   • Place marinated chicken breasts in the center or among the veggies. Drizzle remaining marinade over the chicken.

4. Roast:

   • Bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.

   • For extra caramelization, broil for the last 2–3 minutes.

5. Serve:

   • Plate chicken with roasted veggies and drizzle with any pan juices.

Notes

• Use bone-in thighs instead of breasts for juicier meat (adjust cooking time to 35–40 min).

• If you love extra flavor, add fresh basil or parsley before serving.

• For meal prep, store in airtight containers for up to 4 days in the fridge.

Tips

• Don’t overcrowd the pan; spread veggies evenly to ensure roasting instead of steaming.

• Marinate chicken longer for deeper flavor.

• Swap vegetables based on season—broccoli, carrots, or asparagus work great.

• If using larger chicken breasts, slice them in half horizontally for even cooking.

Servings

• Serves: 4

• Serving Size: 1 chicken breast + 1/4 of veggies

Nutritional Info (per serving, approx.)

• Calories: 320 kcal

• Protein: 32g

• Carbohydrates: 16g

• Fat: 14g

• Fiber: 4g

• Sugars: 9g

• Sodium: 380mg

Benefits

• High in protein for muscle repair and satiety.

• Packed with antioxidants from colorful vegetables.

• Low-carb, gluten-free, and nutrient-dense.

• Easy one-pan cleanup.

Q & A

Q: Can I make this ahead of time?
A: Yes! You can marinate the chicken the night before and chop veggies in advance for quick assembly.

Q: Can I grill instead of roast?
A: Absolutely! Grill chicken separately and toss veggies in a grill basket for a smoky twist.

Q: Is this recipe freezer-friendly?
A: Cooked chicken and veggies can be frozen for up to 2 months. Reheat in the oven for best texture.

Q: Can I make it dairy-free?
A: It already is! Just skip any optional cheese garnish.