Go Back
–+ servings
Mareca

Balsamic Glazed Chicken and Veggies: Easy Recipe You’ll Love!

A delicious and easy recipe for Balsamic Glazed Chicken and Veggies that is perfect for a weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper.
  3. Place the chicken breasts in a large baking dish. Pour half of the balsamic mixture over the chicken, ensuring it is well coated.
  4. 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.
  5. Arrange the vegetables around the chicken in the baking dish.
  6. 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.
  7. Remove from the oven and let it rest for 5 minutes before slicing the chicken.
  8. Serve the chicken and veggies warm, garnished with fresh basil if desired.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 10gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 70mgFiber: 2gSugar: 10g

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.

Tried this recipe?

Let us know how it was!