Description
This One-Pan Balsamic Chicken with Roasted Veggies recipe is a simple and flavorful dish that combines tender chicken breasts marinated in balsamic vinegar with a medley of colorful vegetables. Perfect for a quick and healthy weeknight dinner!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Vegetables:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes
- 1 small zucchini, sliced
- 1 cup broccoli florets
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the marinade: In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Italian seasoning, salt, and pepper.
- Marinate the chicken: Place chicken breasts in a bowl, pour half of the marinade over them, and let sit for 10–15 minutes.
- Prep the vegetables: Spread chopped vegetables on the baking sheet, drizzle with remaining marinade, and toss to coat.
- Bake: Nestle the marinated chicken among the vegetables and bake for 25–30 minutes, flipping the chicken halfway through.
- Rest and serve: Once cooked through, let the dish rest for 5 minutes before serving.
Notes
- For extra flavor, marinate the chicken longer (up to 4 hours in the fridge).
- Add fresh basil or Parmesan for a delicious finishing touch.
- This dish is perfect for meal prep and reheats well for leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 350
- Sugar: 9 g
- Sodium: 390 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
