Orange Balsamic Chicken with Vegetables Ww
Elevate your weeknight dinner routine with this vibrant and flavorful Orange Balsamic Chicken with Vegetables, a simple yet elegant dish perfect for any occasion. Tender, golden-seared chicken breasts are bathed in a tangy-sweet glaze made with balsamic vinegar, freshly squeezed orange juice, and a hint of honey, creating a harmony of savory and citrusy notes. Paired with a medley of roasted vegetables—carrots, zucchini, and red bell peppers—seasoned with fresh rosemary, this oven-finished recipe is a wholesome meal that’s both satisfying and nutrient-packed. Ready in under an hour and garnished with fresh parsley, this Weight Watchers–friendly chicken recipe is as delightful to the eyes as it is to the taste buds. Perfect for meal prep or sharing with family, it's a surefire hit for balanced, delicious dining.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Balsamic vinegar
- 0.33 cup Orange juice (freshly squeezed)
- 1 tablespoon Honey
- 2 pieces Garlic cloves (minced)
- 2 cups Carrots (peeled and sliced)
- 1 cup Zucchini (sliced into rounds)
- 1 cup Red bell pepper (sliced)
- 1 teaspoon Fresh rosemary
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant.
Add the balsamic vinegar, orange juice, and honey to the skillet. Stir well and let it simmer for 2 minutes to slightly thicken.
Return the seared chicken breasts to the skillet, spooning the glaze over the top. Remove from heat and set aside.
In a large mixing bowl, combine the carrots, zucchini, and red bell pepper. Toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and fresh rosemary.
Spread the seasoned vegetables on a baking sheet lined with parchment paper.
Place the skillet with the chicken on one side of the oven and the baking sheet with the vegetables on the other side. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes before serving.
Garnish with fresh parsley before serving. Enjoy your Orange Balsamic Chicken with Vegetables!
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3236 mg | 141% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 64.9 g | ||
| Protein | 226.1 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 328 mg | 25% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4590 mg | 98% | |
*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.
