Balsamic Chicken with Roasted Vegetables Recipe

Balsamic Chicken with Roasted Vegetables is a delicious, healthy, and easy-to-make dish perfect for a weeknight dinner. This one-pan meal combines tender, juicy balsamic-marinated chicken with a colorful medley of roasted vegetables. The balsamic glaze adds a rich, tangy flavor, perfectly complementing the natural sweetness of the veggies. This recipe is ideal for meal prep and can be customized with your favorite vegetables. Plus, it’s low in carbs, high in protein, and packed with nutrients, making it a great choice for a balanced meal.

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Nutrition Information (Per Serving)

• Calories: 350-400 kcal
• Protein: 35g
• Carbohydrates: 20g
• Fat: 15g
• Fiber: 5g
• Sugar: 8g
• Sodium: 600mg

Recipe Details

• Prep Time: 15 minutes
• Active Time: 35 minutes
• Resting Time: 5 minutes
• Total Time: 55 minutes
• Cuisine: Mediterranean, American
• Course: Main Course
• Servings: 4

Equipment Needed

• Large mixing bowl
• Baking sheet
• Parchment paper or aluminum foil
• Small bowl (for marinade)
• Tongs
• Sharp knife
• Cutting board

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp honey or maple syrup
• 1 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Roasted Vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme or rosemary

Instructions

Step 1: Prepare the Marinade

1. In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, oregano, basil, salt, and black pepper.
2. Place the chicken breasts in a large bowl or a resealable plastic bag.
3. Pour the marinade over the chicken, ensuring each piece is well-coated.
4. Cover and refrigerate for at least 30 minutes (or overnight for best results).

Step 2: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. In a large mixing bowl, combine zucchini, bell peppers, onion, cherry tomatoes, and broccoli.
4. Drizzle with olive oil and sprinkle with garlic powder, salt, black pepper, and thyme.
5. Toss well to coat evenly.

Step 3: Roast the Vegetables & Cook the Chicken

1. Spread the vegetables evenly on one side of the baking sheet.
2. Remove the marinated chicken from the fridge and place it on the other side of the baking sheet.
3. Pour any remaining marinade over the chicken for extra flavor.
4. Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
5. Halfway through cooking, toss the vegetables to ensure even roasting.

Step 4: Rest & Serve

1. Remove the baking sheet from the oven and let the chicken rest for 5 minutes.
2. Slice the chicken breasts and serve with roasted vegetables.
3. Garnish with fresh basil or parsley if desired.

Tips for the Best Balsamic Chicken with Roasted Vegetables

• Marinate longer – For the best flavor, let the chicken marinate overnight.
• Use an instant-read thermometer – To avoid overcooking, check the chicken’s internal temperature.
• Customize your veggies – Try adding mushrooms, carrots, or Brussels sprouts for variety.
• Add cheese – Sprinkle feta or Parmesan cheese over the roasted vegetables for extra taste.
• Make it a meal prep dish – Store leftovers in airtight containers for up to 4 days.

Conclusion

This Balsamic Chicken with Roasted Vegetables Recipe is a flavorful, healthy, and easy-to-make dish that’s perfect for any occasion. The sweet and tangy balsamic glaze paired with perfectly roasted vegetables makes for a well-balanced meal that’s nutritious and delicious. Whether you’re meal prepping for the week or looking for a quick weeknight dinner, this dish is sure to become a family favorite

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.