Description
A delicious and easy recipe for balsamic chicken roasted vegetables that combines tender, marinated chicken with perfectly roasted vegetables in a tangy balsamic glaze.
Ingredients
Scale
- 4 pieces (1.5 lbs) Boneless chicken breasts
- 1/2 cup Balsamic vinegar
- 3 tbsp Extra virgin olive oil
- 4 cloves, minced Fresh garlic
- 2 cups Mixed vegetables (Bell peppers, zucchini, red onions)
- To taste Salt and pepper
- Optional Fresh herbs
Instructions
- Preheat Oven: Set oven to 400°F (200°C) for optimal roasting temperature
- Make Marinade: Whisk balsamic vinegar, olive oil, minced garlic, salt, and pepper in a bowl
- Marinate Chicken: Place chicken in marinade for at least 30 minutes, turning once
- Prepare Vegetables: Chop vegetables into bite-sized pieces and toss with olive oil, salt, and pepper
- Arrange on Pan: Place marinated chicken on baking sheet, surround with seasoned vegetables
- Roast: Bake 25-30 minutes until chicken reaches 165°F (75°C) internal temperature
Notes
- Choose high-quality aged balsamic vinegar for richer, more complex flavors that enhance the overall dish.
- Pound chicken to even thickness for uniform cooking and don’t overcrowd the pan to ensure proper browning.
- Let the dish rest for 5 minutes before serving to allow juices to redistribute throughout the chicken.
- Baste vegetables with pan juices halfway through cooking for extra flavor and caramelization.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 52g
- Cholesterol: 125mg
Keywords: balsamic chicken roasted vegetables, roasted chicken, balsamic marinade, one pan dinner, healthy chicken recipe, roasted vegetables