Balsamic Glazed Chicken Veggies (Print-Friendly Format)
Tender chicken and vegetables roasted in balsamic glaze for a quick Mediterranean one-pan meal.
# Required Ingredients:
→ Chicken & Vegetables
01 -
2 boneless, skinless chicken breasts or thighs
02 -
2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion), chopped
03 -
1 tablespoon olive oil
04 -
0.5 teaspoon salt
05 -
0.5 teaspoon ground black pepper
06 -
0.5 teaspoon garlic powder
→ Balsamic Glaze
07 -
60 ml balsamic vinegar
08 -
1 tablespoon honey or maple syrup
09 -
1 teaspoon Dijon mustard
10 -
2 garlic cloves, minced
11 -
0.5 teaspoon dried Italian seasoning
# How to Make It:
01 -
Preheat the oven to 200°C. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 -
In a small bowl, whisk together balsamic vinegar, honey or maple syrup, Dijon mustard, minced garlic, and Italian seasoning until fully combined. Set aside.
03 -
Place chicken breasts on one side of the prepared baking sheet. Spread the chopped vegetables evenly around the chicken pieces.
04 -
Drizzle olive oil over chicken and vegetables. Season everything with salt, black pepper, and garlic powder. Toss vegetables to coat well.
05 -
Brush half of the balsamic glaze over the chicken. Drizzle a small amount over the vegetables, reserving the remaining glaze.
06 -
Roast in the preheated oven for 20 to 25 minutes, or until the chicken cooks through (internal temperature 75°C) and vegetables become tender.
07 -
Remove the tray from the oven and brush the remaining balsamic glaze over the chicken. Switch oven to broil and cook for 2 to 3 minutes, allowing the glaze to caramelize.
08 -
Remove from the oven and let the chicken rest for a few minutes. Slice and serve warm, garnished with fresh parsley or basil if desired.
# Additional Information:
01 -
Ensure chicken reaches an internal temperature of 75°C for food safety.
02 -
Swap in seasonal vegetables such as asparagus or carrots for variety.