Description
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This One-Pan Balsamic Chicken with Roasted Veggies is a simple, flavorful, and healthy dinner that comes together in no time. Marinated chicken breasts are roasted alongside a mix of your favorite vegetables, all infused with a tangy balsamic glaze. The best part? Everything cooks in one pan, making clean-up a breeze!
Ingredients
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4 boneless, skinless chicken breasts
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2 tbsp olive oil
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1/4 cup balsamic vinegar
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2 tbsp honey or maple syrup
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2 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried thyme
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Salt and pepper, to taste
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1 zucchini, sliced
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1 red bell pepper, sliced
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1 cup cherry tomatoes, halved
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1/2 red onion, sliced
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1 cup broccoli florets
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1 tbsp fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
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Marinate the chicken: In a bowl, whisk together the olive oil, balsamic vinegar, honey, garlic, oregano, thyme, salt, and pepper. Pour half of the marinade into a resealable bag or shallow dish with the chicken breasts. Let it marinate for at least 15 minutes (or up to 2 hours if you have time).
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Prepare the veggies: On the prepared baking sheet, spread the zucchini, bell pepper, tomatoes, onion, and broccoli in an even layer. Drizzle with olive oil and season with salt and pepper.
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Roast the chicken and veggies: Place the marinated chicken breasts in the center of the baking sheet, surrounded by the vegetables. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
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Glaze and serve: Once the chicken is done, drizzle the remaining balsamic marinade over the chicken and vegetables. Garnish with fresh parsley and serve immediately.
Notes
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You can substitute the vegetables with your favorites, such as sweet potatoes, carrots, or asparagus.
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If you prefer a thicker glaze, reduce the balsamic vinegar and honey mixture in a saucepan over medium heat for 5 minutes before marinating the chicken.
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This recipe is great for meal prep—store the chicken and veggies in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with roasted veggies
- Calories: 350 kcal
- Sugar: 14g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 60g