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One-Pan Balsamic Chicken with Roasted Veggies Recipe

One-Pan Balsamic Chicken with Roasted Veggies Recipe
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4.6 from 26 reviews

This One-Pan Balsamic Chicken with Roasted Veggies recipe is a simple and flavorful dish that combines juicy chicken breasts marinated in balsamic vinegar with a medley of roasted vegetables. Perfect for a quick and healthy weeknight dinner!

Ingredients

Units Scale

For the Balsamic Chicken:

  • 4 boneless, skinless chicken breasts
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 3 cloves garlic (minced)
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste

For the Roasted Veggies:

  • 1 cup cherry tomatoes (halved)
  • 1 zucchini (sliced)
  • 1 red bell pepper (sliced)
  • 1 red onion (cut into wedges)
  • 1 cup baby carrots

For Garnish:

  • Fresh basil or parsley

Instructions

  1. Preheat the Oven: Preheat oven to 400°F (200°C).
  2. Prepare the Balsamic Chicken: In a bowl, mix balsamic vinegar, olive oil, honey, garlic, Italian seasoning, salt, and pepper. Marinate chicken in half of the mixture.
  3. Prep the Vegetables: Spread tomatoes, zucchini, bell pepper, onion, and carrots on a baking sheet. Drizzle with remaining balsamic mixture.
  4. Roast: Place marinated chicken on top of the vegetables. Roast for 25–30 minutes until chicken is cooked and vegetables are tender.
  5. Garnish and Serve: Garnish with fresh basil or parsley before serving.

Notes

  • This dish is ideal for meal prep and leftovers.
  • Feel free to customize with your choice of vegetables like broccoli, mushrooms, or sweet potatoes.

Nutrition

Find it online: https://easy-tapas-recipes.com/one-pan-balsamic-chicken-with-roasted-veggies-recipe/