Balsamic Chicken and Veggies

Elevate dinner with this savory and vibrant Balsamic Chicken and Veggies, a one-pan recipe combining tender, marinated chicken breasts with an array of perfectly roasted vegetables. Infused with a tangy-sweet balsamic marinade made with honey, garlic, and oregano, the chicken is baked to juicy perfection alongside a medley of colorful bell peppers, zucchini, cherry tomatoes, and red onion. This wholesome dish is as simple as it is satisfying, ready in just 45 minutes with minimal prep. Perfect for busy weeknights, this baked balsamic chicken recipe offers a healthy, flavor-packed meal the whole family will love. Add a drizzle of extra balsamic for a finishing touch that takes it over the top!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 0.25 cups balsamic vinegar
• 0.25 cups olive oil
• 2 tablespoons honey
• 3 pieces garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 piece red bell pepper, diced
• 2 pieces zucchini, sliced into rounds
• 1 cup cherry tomatoes, halved
• 1 piece red onion, sliced

Directions

Step 1

In a small mixing bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper to create the marinade.

Step 2

Place the chicken breasts in a large resealable plastic bag or shallow dish and pour half of the marinade over them. Reserve the other half for later use. Marinate the chicken in the refrigerator for at least 30 minutes or up to 2 hours.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

On a large baking sheet, arrange the diced red bell pepper, zucchini rounds, cherry tomato halves, and sliced red onion. Drizzle the reserved marinade over the vegetables and toss to coat evenly.

Step 5

Push the vegetables to the edges of the baking sheet to create space in the center. Place the marinated chicken breasts in the center of the sheet.

Step 6

Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

Step 7

Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.

Step 8

Slice the chicken breasts and serve with the roasted vegetables. Optionally, drizzle with additional balsamic vinegar for extra flavor.

Nutrition Facts

Serving size	953.1 grams (953.1g)

Amount per serving	% Daily Value*
Calories	879

Total Fat 58.10g	74%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 2429mg	106%
Total Carbohydrate 84.60g	31%
Dietary Fiber 11.00g	39%
Total Sugars 65.10g
Protein 9.90g	20%

Vitamin D 0IU	0%
Calcium 176mg	14%
Iron 5mg	27%
Potassium 2026mg	43%

*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.

Source of Calories

Fat: 58.0%

Protein: 4.4%

Carbs: 37.6%