Balsamic Chicken with Roasted Veggies Recipe

Table of Contents

Balsamic Chicken with Roasted Veggies is a simple yet flavorful dish that combines tender balsamic-marinated chicken with perfectly roasted vegetables The balsamic glaze adds a tangy sweetness balancing the natural caramelization of the roasted veggies This meal is healthy easy to prepare and perfect for meal prep or a wholesome family dinner

Ingredients

For the Balsamic Chicken:

2 boneless skinless chicken breasts or thighs

1/4 cup balsamic vinegar

2 tbsp olive oil

1 tbsp honey or maple syrup

1 tsp Dijon mustard

2 cloves garlic minced

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

For the Roasted Vegetables:

1 zucchini sliced

1 red bell pepper sliced

1 yellow bell pepper sliced

1 cup cherry tomatoes

1 small red onion sliced

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp dried basil

Salt and black pepper to taste

Instructions

Step 1: Marinate the Chicken

In a small bowl whisk together balsamic vinegar olive oil honey Dijon mustard minced garlic oregano salt and black pepper

Place the chicken in a resealable bag or shallow dish and pour the marinade over it

Let it marinate in the fridge for at least 30 minutes or up to 4 hours for deeper flavor

Step 2: Prepare the Vegetables

Preheat oven to 400°F 200°C

In a large bowl toss the zucchini bell peppers cherry tomatoes and red onion with olive oil garlic powder dried basil salt and black pepper

Step 3: Roast the Vegetables and Cook the Chicken

Spread the vegetables evenly on a baking sheet lined with parchment paper

Place the marinated chicken breasts on the same sheet pan or in a separate baking dish

Roast for 20 to 25 minutes or until the chicken is cooked through internal temp of 165°F 75°C and veggies are tender

For extra caramelization broil for an additional 2 to 3 minutes at the end

Step 4: Serve

Let the chicken rest for 5 minutes before slicing

Serve over the roasted vegetables and drizzle any extra balsamic glaze from the pan over the top

Cooking Time & Servings

Prep Time: 15 minutes

Marinate Time: 30 minutes optional

Cook Time: 25 minutes

Total Time: 40 to 55 minutes

Servings: 2 to 3

Tips for the Best Balsamic Chicken

Marinate longer for deeper flavor – If you have time marinate overnight

Use bone-in chicken – For extra juiciness try bone-in skin-on chicken thighs

Add more veggies – Try adding mushrooms asparagus or sweet potatoes

Make it a complete meal – Serve with quinoa rice or mashed potatoes

Double the marinade – Use extra for drizzling over the finished dish or as a salad dressing

Q&A Section

Q: Can I use chicken thighs instead of breasts?
Yes Chicken thighs work great and stay extra juicy Adjust cooking time as needed

Q: Can I make this dish ahead of time?
Yes You can marinate the chicken up to 24 hours in advance and roast the veggies ahead of time reheating when ready to eat

Nutritional Information Per Serving Approximate

Calories: 350

Protein: 35g

Fat: 14g

Carbohydrates: 20g

Fiber: 5g

Sugar: 10g from balsamic and veggies

Conclusion

Balsamic Chicken with Roasted Veggies is a delicious wholesome meal that’s packed with flavor and easy to make The sweet and tangy balsamic marinade enhances the juicy chicken while the roasted vegetables add a colorful and nutritious touch Whether for a busy weeknight dinner or a healthy meal prep option this recipe is sure to be a favorite Enjoy it fresh and don’t forget to drizzle any extra balsamic glaze for a final burst of flavor