Description
The Balsamic Chicken with Roasted Veggies Recipe is a delicious and easy-to-make meal that combines tender chicken marinated in a balsamic glaze with a medley of roasted vegetables. This sheet pan dinner is perfect for a simple weeknight meal or a healthy dinner option.
Ingredients
Scale
For the Balsamic Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic (minced)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Veggies:
- 2 cups baby potatoes (halved)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 red onion (cut into chunks)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- Marinate the Chicken: Combine balsamic vinegar, olive oil, honey, garlic, Italian seasoning, salt, and pepper. Marinate chicken for 15–30 minutes.
- Prepare the Veggies: Toss potatoes, bell pepper, zucchini, and onion with olive oil, salt, pepper, and garlic powder.
- Roast: Spread veggies on the baking sheet, add chicken, pour remaining marinade, and roast for 25–30 minutes.
- Optional: Broil for 2–3 minutes for char. Let rest before serving.
Notes
- You can substitute sweet potatoes, carrots, or Brussels sprouts for the vegetables.
- For added flavor, drizzle with extra balsamic vinegar or balsamic glaze before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 9g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
