Balsamic Chicken with Roasted Veggies Recipe

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Description

This Balsamic Chicken with Roasted Veggies is a wholesome, flavorful, and easy one-pan meal. Juicy marinated chicken breasts (or thighs) are roasted alongside a medley of colorful vegetables, all coated in a tangy-sweet balsamic glaze. It’s the perfect balance of savory, tangy, and slightly sweet flavors, making it both comforting and healthy. Great for weeknight dinners or meal prep!

Ingredients For Balsamic Chicken with Roasted Veggies Recipe

For the Chicken & Marinade:

  • 4 boneless, skinless chicken breasts (or thighs)

  • 3 tbsp balsamic vinegar

  • 2 tbsp olive oil

  • 2 tbsp honey (or maple syrup)

  • 3 cloves garlic, minced

  • 1 tsp Dijon mustard

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • Salt & black pepper, to taste

For the Roasted Veggies:

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 zucchini, sliced into half-moons

  • 1 red onion, sliced into wedges

  • 1 cup cherry tomatoes

  • 1 tbsp olive oil

  • Salt & black pepper, to taste

  • Fresh parsley (for garnish)

Instructions

  1. Marinate the Chicken

    • In a bowl, whisk balsamic vinegar, olive oil, honey, garlic, Dijon mustard, oregano, basil, salt, and pepper.

    • Place chicken in the marinade, cover, and refrigerate for at least 30 minutes (up to 4 hours).

  2. Prepare the Veggies

    • Preheat oven to 400°F (200°C).

    • Toss chopped vegetables with olive oil, salt, and pepper. Spread on a baking sheet.

  3. Roast Chicken & Veggies

    • Place marinated chicken breasts on the same sheet pan with veggies.

    • Roast for 25–30 minutes, or until chicken reaches 165°F (74°C) internally and veggies are tender.

  4. Finish & Serve

    • Optional: Brush chicken with extra balsamic glaze before serving.

    • Garnish with fresh parsley. Serve warm.

Notes

  • You can use bone-in thighs for extra flavor (increase cook time by 10 minutes).

  • Add potatoes or carrots if you want heartier veggies.

  • For extra sweetness, drizzle balsamic reduction (store-bought or homemade) at the end.

Tips

  • Meal Prep Friendly: Stores well for 3–4 days in the fridge.

  • Even Cooking: Cut veggies into similar sizes for uniform roasting.

  • Quick Option: Use store-bought balsamic glaze if short on time.

  • Low-Carb Swap: Replace honey with a keto-friendly sweetener.

Servings

  • Serves 4 people

  • Portion: 1 chicken breast + ~1½ cups roasted veggies per serving

Nutritional Info (per serving, approx.)

  • Calories: 340 kcal

  • Protein: 32g

  • Fat: 14g

  • Carbohydrates: 22g

  • Fiber: 4g

  • Sugar: 12g

Benefits

  • High in lean protein for muscle health.

  • Rich in vitamins A, C, and K from colorful veggies.

  • Antioxidant boost from balsamic vinegar and garlic.

  • Heart-healthy olive oil provides healthy fats.

  • Balanced meal for weight management and energy.

Q & A

Q: Can I make this dish ahead of time?
A: Yes! Marinate the chicken overnight and chop veggies in advance. Just roast before serving.

Q: What other veggies can I use?
A: Broccoli, mushrooms, Brussels sprouts, or asparagus also work great.

Q: Can I grill the chicken instead of roasting?
A: Absolutely. Grill the chicken while roasting veggies separately for a smoky flavor.

Q: How do I make it vegetarian?
A: Swap chicken for firm tofu or chickpeas, marinated the same way.

Q: Can I freeze leftovers?
A: Cooked chicken freezes well, but veggies are best fresh. Store separately for best results.

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