Description
Balsamic Glazed Chicken and Veggies is a delicious and healthy dish featuring tender chicken breasts coated in a sweet and tangy balsamic glaze, accompanied by colorful roasted vegetables.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups cherry tomatoes, halved
- 2 cups zucchini, sliced
- 1 cup bell peppers, chopped
- 1 tablespoon fresh basil, chopped (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper until well combined.
- Place the chicken breasts in a large baking dish and pour half of the balsamic mixture over the chicken, ensuring it is well coated. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
- While the chicken is marinating, prepare the vegetables. In a separate bowl, toss the cherry tomatoes, zucchini, and bell peppers with the remaining balsamic mixture.
- After marinating, arrange the vegetables around the chicken in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
- For added flavor, consider marinating the chicken overnight in the balsamic mixture.
- You can substitute the vegetables with seasonal options like asparagus or broccoli for a different twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg