Description
This One-Pan Balsamic Chicken with Roasted Veggies recipe is a simple and flavorful dish that combines juicy chicken breasts marinated in balsamic vinegar with a medley of roasted vegetables. Perfect for a quick and healthy weeknight dinner!
Ingredients
Scale
For the Balsamic Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 3 cloves garlic (minced)
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
For the Roasted Veggies:
- 1 cup cherry tomatoes (halved)
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
- 1 red onion (cut into wedges)
- 1 cup baby carrots
For Garnish:
- Fresh basil or parsley
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Prepare the Balsamic Chicken: In a bowl, mix balsamic vinegar, olive oil, honey, garlic, Italian seasoning, salt, and pepper. Marinate chicken in half of the mixture.
- Prep the Vegetables: Spread tomatoes, zucchini, bell pepper, onion, and carrots on a baking sheet. Drizzle with remaining balsamic mixture.
- Roast: Place marinated chicken on top of the vegetables. Roast for 25–30 minutes until chicken is cooked and vegetables are tender.
- Garnish and Serve: Garnish with fresh basil or parsley before serving.
Notes
- This dish is ideal for meal prep and leftovers.
- Feel free to customize with your choice of vegetables like broccoli, mushrooms, or sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 330
- Sugar: 9g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
