Balsamic Chicken and Veggies
Elevate dinner with this savory and vibrant Balsamic Chicken and Veggies, a one-pan recipe combining tender, marinated chicken breasts with an array of perfectly roasted vegetables. Infused with a tangy-sweet balsamic marinade made with honey, garlic, and oregano, the chicken is baked to juicy perfection alongside a medley of colorful bell peppers, zucchini, cherry tomatoes, and red onion. This wholesome dish is as simple as it is satisfying, ready in just 45 minutes with minimal prep. Perfect for busy weeknights, this baked balsamic chicken recipe offers a healthy, flavor-packed meal the whole family will love. Add a drizzle of extra balsamic for a finishing touch that takes it over the top!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.25 cups balsamic vinegar
- 0.25 cups olive oil
- 2 tablespoons honey
- 3 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 piece red bell pepper, diced
- 2 pieces zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 piece red onion, sliced
Instructions
In a small mixing bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper to create the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish and pour half of the marinade over them. Reserve the other half for later use. Marinate the chicken in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat your oven to 400°F (200°C).
On a large baking sheet, arrange the diced red bell pepper, zucchini rounds, cherry tomato halves, and sliced red onion. Drizzle the reserved marinade over the vegetables and toss to coat evenly.
Push the vegetables to the edges of the baking sheet to create space in the center. Place the marinated chicken breasts in the center of the sheet.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Slice the chicken breasts and serve with the roasted vegetables. Optionally, drizzle with additional balsamic vinegar for extra flavor.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 65.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
