Balsamic Glazed Chicken Veggies (Print Version)
# Ingredients:
→ Chicken & Vegetables
01 -
2 boneless skinless chicken breasts or thighs
02 -
2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion)
03 -
1 tablespoon olive oil
04 -
½ teaspoon salt
05 -
½ teaspoon black pepper
06 -
½ teaspoon garlic powder
→ Balsamic Glaze
07 -
¼ cup balsamic vinegar
08 -
1 tablespoon honey or maple syrup
09 -
1 teaspoon Dijon mustard
10 -
2 cloves garlic, minced
11 -
½ teaspoon Italian seasoning
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
02 -
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, and Italian seasoning. Set aside.
03 -
Place the chicken breasts on one side of the baking sheet. Arrange the chopped vegetables around the chicken. Drizzle olive oil over everything and season with salt, pepper, and garlic powder. Toss the veggies to coat them evenly.
04 -
Brush half of the balsamic glaze over the chicken and drizzle a little over the vegetables. Reserve the remaining glaze for later.
05 -
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
06 -
Remove the sheet pan from the oven and brush the remaining balsamic glaze over the chicken. Switch the oven to broil and cook for 2-3 more minutes to caramelize the glaze.
07 -
Remove from the oven and let the chicken rest for a few minutes before slicing. Garnish with fresh parsley or basil and serve warm.