A delicious and easy recipe for Balsamic Glazed Chicken and Veggies that is perfect for a weeknight dinner.
Author:Mareca
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
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.