Description
A tangy, caramelized balsamic glaze coats juicy chicken and roasted vegetables, creating a flavorful one-pan meal ready in under an hour. Perfect for family dinners or date nights.
Ingredients
4 boneless, skinless chicken breasts
1 zucchini, sliced
1 red bell pepper, sliced
1 red onion, sliced
2 cups broccoli florets
1/3 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil (for roasting)
Instructions
Preheat oven to 400°F (200°C)
Whisk balsamic vinegar, honey, garlic, salt, and pepper in a bowl
Submerge chicken in marinade, coat well, and let sit 15-20 minutes
On a baking sheet, layer zucchini, bell pepper, red onion, broccoli, and drizzle with 1 tsp olive oil, 1/2 tsp salt, and pepper
Place chicken on top of veggies and pour remaining marinade over the mixture
Bake for 25-30 minutes, until chicken reaches 165°F and veggies are golden
Let rest 5 minutes before serving
Notes
Substitute Beyond Meat for vegetarian option
Aged balsamic vinegar offers deeper flavor
Serve over couscous or barley for a heartier meal
Leftovers keep in fridge 3-4 days
- Prep Time: 15
- Cook Time: 30
- Category: chicken
- Method: Roasting/Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 12g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg