One-Pan Balsamic Chicken with Roasted Veggies
Savory Balsamic Chicken Paired with Colorful Roasted Vegetables
Ingredients:
4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
2 cups broccoli florets
1 cup cherry tomatoes, halved
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, cut into wedges
Directions:
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, thyme, salt, and pepper.
Place the chicken breasts in a large mixing bowl and pour half of the balsamic mixture over them, ensuring they are well coated. Let marinate for at least 15 minutes.
On a large baking sheet, arrange the broccoli, cherry tomatoes, bell peppers, and red onion. Drizzle with the remaining balsamic mixture and toss to coat the vegetables evenly.
Make space in the center of the baking sheet and place the marinated chicken breasts there.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for a few minutes before serving. Drizzle with any remaining juices from the baking sheet for added flavor.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings
