Balsamic Chicken with Roasted Veggies Recipe
If you’re looking for a colorful, satisfying meal that feels just as at home on a busy weeknight as it does scattered across a weekend table, the Balsamic Chicken with Roasted Veggies Recipe is about to become your new go-to. Imagine tender, marinated chicken breasts, mingling on the pan with a rainbow of sweet bell peppers, juicy tomatoes, and roasted zucchini—all kissed by a tangy, slightly sweet balsamic glaze. This dish isn’t just beautiful; it’s brimming with flavor, loves being made in advance, and is hearty enough to please everyone at the table.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how just a handful of vibrant, accessible ingredients can transform into something that tastes restaurant-worthy. Each component in the Balsamic Chicken with Roasted Veggies Recipe brings something special to the table, from bright colors to bold flavor and satisfying texture.
- Chicken Breasts: Boneless, skinless, and super lean—these soak up all the rich balsamic marinade and roast to juicy perfection.
- Olive Oil: Helps the marinade cling to every bite and brings a lovely roundness to the veggies and chicken alike.
- Balsamic Vinegar: The star of the show, adding unmistakable tang and depth that gives this dish its signature flavor.
- Honey: Just a touch balances the vinegar’s acidity with a hint of natural sweetness.
- Garlic: Minced fresh for a sharp, aromatic backbone in both the marinade and finished dish.
- Dried Italian Seasoning: Brings the herby, Mediterranean character—think oregano, basil, and thyme—all in one spoonful.
- Salt and Pepper: Essential for pulling out the best in every ingredient.
- Red Bell Pepper: Sliced for bursts of color and gentle sweetness.
- Yellow Bell Pepper: Adds sunshine-bright hue and mellow flavor to the mix.
- Red Onion: Cut into wedges, it softens and sweetens lusciously in the oven.
- Zucchini: Sliced for extra tenderness and that melt-in-your-mouth, roasted texture.
- Cherry Tomatoes: These roast to juicy, tangy little pops that make every bite exciting.
- Fresh Parsley (Optional): A classic, bright, and fresh finish that makes everything look extra inviting.
How to Make Balsamic Chicken with Roasted Veggies Recipe
Step 1: Marinate the Chicken
Start things off by whisking together olive oil, balsamic vinegar, honey, minced garlic, Italian seasoning, salt, and pepper. This magical mixture will infuse the chicken with deep flavor. Place your chicken breasts in a large bowl or zip-top bag and pour over half the marinade, making sure every piece is nicely coated. Let it sit for 15 to 30 minutes if time allows—just enough for the flavors to soak in while you prep the veggies.
Step 2: Prep the Vegetables
While the chicken is marinating, grab your bell peppers, onion, zucchini, and cherry tomatoes. Slice and arrange them on a big sheet pan so they’ll have plenty of space to roast evenly. Drizzle with the rest of that tangy-sweet balsamic marinade, giving everything a good toss to coat each veggie with deliciousness.
Step 3: Arrange and Roast
Nestle the marinated chicken breasts among the veggies on your baking sheet. Try to space everything out so the chicken and vegetables roast, not steam—this is what creates those golden-brown, caramelized edges that make the Balsamic Chicken with Roasted Veggies Recipe so irresistible. Pop the pan into your hot oven (425°F), and let it roast for 25 to 30 minutes.
Step 4: Broil for Caramelization
If you crave a little extra color and some crispy bits, broil everything for the last 2 minutes. This small step adds gorgeous caramelization to both the veggies and chicken. Just keep an eye on it—broilers work fast!
Step 5: Finish and Serve
Once everything is cooked through and the veggies are tender (your chicken should reach 165°F inside), pull the pan from the oven. Sprinkle with fresh parsley for that final bright touch, and get ready to serve a meal that’s as beautiful as it is delicious.
How to Serve Balsamic Chicken with Roasted Veggies Recipe
Garnishes
A handful of fresh parsley adds upright flavor and makes the whole platter look garden-fresh. You can also sprinkle a little extra cracked pepper or even a light grating of lemon zest if you want to elevate those Mediterranean flavors.
Side Dishes
The Balsamic Chicken with Roasted Veggies Recipe is hearty enough to stand on its own, but it pairs beautifully with fluffy quinoa, a scoop of herby couscous, or classic roasted potatoes. For a lighter touch, serve it alongside a crisp green salad tossed in a lemon vinaigrette.
Creative Ways to Present
Try slicing the chicken and serving everything family-style on a large platter—it’s eye-catching and perfect for sharing. Or, meal-prep for the week by dividing the chicken and veggies into individual lunch boxes. This recipe even shines atop a bed of leafy greens or spooned into warm pita bread for a Mediterranean twist.
Make Ahead and Storage
Storing Leftovers
Simply store any extra Balsamic Chicken with Roasted Veggies Recipe in airtight containers in the refrigerator. The flavors actually deepen and get even tastier the next day! Everything will stay fresh for up to four days, making it a fantastic option for grab-and-go lunches.
Freezing
You can freeze both the chicken and veggies, though the textures of some vegetables (like tomatoes and zucchini) may soften a bit upon thawing. Place cooled portions in zip-top bags or containers, and freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, simply pop your chicken and veggies in a 350°F oven until warmed through—about 10-12 minutes. You can also use the microwave in a pinch, but the oven helps restore that roasted texture that makes this dish so wonderful.
FAQs
Can I swap the chicken breasts for thighs or another protein?
Absolutely! Boneless, skinless chicken thighs can be used in the Balsamic Chicken with Roasted Veggies Recipe for extra juiciness and flavor. You could also try turkey cutlets or even a firm tofu for a vegetarian twist.
What vegetables work best besides the ones listed?
Feel free to get creative! Try adding asparagus, green beans, mushrooms, or even sweet potatoes. The recipe is wonderfully versatile and adapts well to whatever’s in season or hanging out in your fridge.
Can I prepare the marinade in advance?
Yes! The marinade for the Balsamic Chicken with Roasted Veggies Recipe can be made up to 2 days ahead and kept in the refrigerator. Just give it a quick whisk before using to ensure everything is well blended.
How do I make sure my chicken stays juicy?
Marinating the chicken and not overcooking it is key. Use a meat thermometer to check for that magic 165°F internal temperature, and let the chicken rest for a couple of minutes before serving to lock in the juices.
Is this recipe gluten-free and dairy-free?
Yes, the Balsamic Chicken with Roasted Veggies Recipe is naturally gluten-free and dairy-free, making it an ideal option for sharing at gatherings with different dietary needs.
Final Thoughts
If there’s ever a dish to wow your family and friends while making you feel like a kitchen superstar, it’s the Balsamic Chicken with Roasted Veggies Recipe. Give it a try and watch it become an instant favorite—it’s colorful, flavorful, healthy, and so easy you’ll want to make it again and again!
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Balsamic Chicken with Roasted Veggies Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Balsamic Chicken with Roasted Veggies recipe is a simple yet flavorful dish that’s perfect for a quick weeknight dinner. Tender chicken breasts marinated in a balsamic glaze are roasted alongside a colorful medley of vegetables until perfectly cooked.
Ingredients
For the Balsamic Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
For the Roasted Veggies:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 small red onion (cut into wedges)
- 1 zucchini (sliced)
- 1 cup cherry tomatoes
For Garnish:
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the marinade: In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic, Italian seasoning, salt, and pepper.
- Marinate the chicken: Place the chicken breasts in a large bowl or zip-top bag and pour half of the balsamic mixture over them. Marinate for 15–30 minutes.
- Prepare the vegetables: On a large baking sheet, spread the bell peppers, red onion, zucchini, and cherry tomatoes. Drizzle with the remaining balsamic mixture and toss to coat.
- Cook the dish: Nestle the marinated chicken breasts among the vegetables. Roast for 25–30 minutes until the chicken is cooked through and vegetables are tender. Broil for 2 minutes for extra caramelization.
- Serve: Garnish with fresh parsley before serving.
Notes
- Feel free to swap in seasonal vegetables like asparagus, green beans, or mushrooms.
- This recipe is great for meal prep and reheats well throughout the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 310
- Sugar: 9g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
