Chicken and Vegetables with Balsamic Vinegar
Elevate your dinner table with this vibrant and flavor-packed Chicken and Vegetables with Balsamic Vinegar recipe! Juicy, oven-baked chicken breasts are seasoned to perfection with a blend of garlic powder, Italian seasoning, and freshly cracked black pepper, then drizzled with a luscious balsamic-honey glaze for the ultimate sweet and tangy finish. Nestled atop a colorful medley of roasted vegetables—including zucchini, cherry tomatoes, red bell pepper, and red onion—this one-pan meal is as healthy as it is satisfying. With minimal prep, just 30 minutes in the oven, and the option to add fresh basil for a burst of freshness, this dish is perfect for busy weeknights yet elegant enough to grace any dinner party table. Packed with bold flavors and easy to clean up, this recipe offers a wholesome, gluten-free meal that your family will love.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 3 tablespoons Olive oil
- 3 tablespoons Balsamic vinegar
- 1.5 tablespoons Honey
- 2 cloves Garlic cloves, minced
- 2 cups Cherry tomatoes
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 medium Red onion
- 2 tablespoons Fresh basil leaves (optional garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Season the chicken breasts on both sides with salt, black pepper, garlic powder, and dried Italian seasoning.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and minced garlic. Set aside.
Cut the zucchini into half-moon slices, the red bell pepper into strips, the red onion into wedges, and leave the cherry tomatoes whole.
Place the prepared vegetables onto the baking sheet. Drizzle half of the balsamic mixture over the vegetables and toss to coat evenly.
Lay the seasoned chicken breasts on top of the vegetables and drizzle the remaining balsamic mixture over the chicken.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender. Stir the vegetables halfway through cooking to ensure even roasting.
Optional: For extra caramelization, broil the dish for 2-3 minutes once baking is complete.
Remove the baking sheet from the oven and let the dish rest for 5 minutes. Garnish with fresh basil leaves, if desired, and serve hot.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 65.3 g | ||
| Protein | 225.0 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3623 mg | 77% | |
*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.
