Balsamic Glazed Chicken and Veggies Recipe
This Balsamic Glazed Chicken and Veggies recipe offers a simple yet flavorful way to enjoy a healthy and colorful meal. Tender chicken breasts are roasted alongside a vibrant mix of bell peppers, zucchini, cherry tomatoes, and red onion, all coated in a tangy and sweet balsamic glaze with a hint of garlic and Italian herbs. Perfect for a quick weeknight dinner, this dish combines roasting and broiling techniques to caramelize the glaze, bringing out rich flavors and a beautiful finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (or thighs)
Vegetables
- 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion)
Glaze and Seasoning
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil to ensure easy cleanup after roasting.
- Prepare the Glaze: In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), Dijon mustard, minced garlic, and Italian seasoning until fully combined. Set this glaze mixture aside for later use.
- Season the Chicken & Veggies: Place the chicken breasts on one side of the prepared baking sheet. Scatter the assorted chopped vegetables around the chicken. Drizzle olive oil evenly over the chicken and vegetables, then season everything with salt, black pepper, and garlic powder. Toss the vegetables gently to coat them evenly with the oil and seasoning.
- Add the Balsamic Glaze: Using a brush, apply half of the prepared balsamic glaze over the chicken breasts. Drizzle a small amount of the glaze over the vegetables as well. Keep the remaining glaze reserved for finishing later.
- Roast the Chicken & Veggies: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender when pierced with a fork.
- Broil for a Finishing Touch: Remove the baking sheet from the oven. Brush the remaining balsamic glaze over the chicken breasts. Switch your oven setting to broil and return the baking sheet to the oven. Broil for 2-3 minutes to caramelize the glaze, giving the chicken a glossy, flavorful finish. Watch closely to prevent burning.
- Serve & Enjoy: Once broiled, remove the chicken and vegetables from the oven. Let the chicken rest for a few minutes before serving. Plate the chicken alongside the roasted vegetables and enjoy this deliciously tangy and sweet meal.
Notes
- You can substitute chicken thighs if preferred; adjust cooking time accordingly.
- Feel free to use any seasonal vegetables you like or have on hand.
- For a vegan version, substitute chicken with firm tofu or tempeh and use maple syrup for sweetening.
- Ensure chicken is cooked through by checking with a meat thermometer to reach 165°F (75°C) internal temperature.
- If you don’t have a broiler, you can skip the broil step and simply bake a few extra minutes until glaze thickens.
Keywords: balsamic glazed chicken, roasted vegetables, quick chicken dinner, healthy chicken recipe, baked chicken with veggies
