Description
Whip up this incredible Balsamic Glazed Chicken and Veggies for a flavorful, easy, one-pan dinner. You will love the sweet and tangy glaze coating tender chicken and perfectly roasted vegetables.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb mixed vegetables (broccoli florets, bell peppers, zucchini), chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey or maple syrup, minced garlic, Italian seasoning, salt, and pepper. This is your glaze.
- Place the cut chicken pieces and chopped vegetables in a large bowl.
- Pour about two-thirds of the balsamic glaze over the chicken and veggies. Toss gently until everything is evenly coated.
- Spread the coated chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan.
- Bake for 15 minutes.
- Remove the pan from the oven. Drizzle the remaining glaze over the chicken and veggies.
- Return the pan to the oven and bake for another 5-10 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender-crisp.
- Serve immediately and enjoy your quick, flavorful meal!
Notes
- For extra flavor, you can add a tablespoon of Dijon mustard to the glaze mixture.
- Feel free to swap vegetables based on what you have; carrots or red onion chunks work well here.
- If you prefer crispier vegetables, roast them for 10 minutes before adding the chicken to the pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: Approx. 10g
- Sodium: Approx. 400mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: More than 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 4g
- Protein: Approx. 38g
- Cholesterol: Approx. 100mg