Description
A delicious and easy recipe for Balsamic Glazed Chicken and Veggies that is perfect for a weeknight dinner.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound total)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 medium bell pepper, chopped
- 1 medium red onion, chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper.
- Place the chicken breasts in a large baking dish. Pour half of the balsamic mixture over the chicken, ensuring it is well coated.
- In a separate bowl, combine the cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle the remaining balsamic mixture over the vegetables and toss to coat.
- Arrange the vegetables around the chicken in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.
- Remove from the oven and let it rest for 5 minutes before slicing the chicken.
- Serve the chicken and veggies warm, garnished with fresh basil if desired.
Notes
- For added flavor, marinate the chicken in the balsamic mixture for 1-2 hours before baking.
- Substitute the vegetables with your favorites, such as asparagus, broccoli, or carrots, for a different taste and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: Salt to taste
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg