Description
This One Pan Balsamic Chicken and Veggies recipe combines juicy chicken breasts and colorful roasted vegetables coated in a tangy balsamic glaze. It’s a healthy, easy, and quick weeknight dinner made with simple ingredients and minimal cleanup.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 1 medium zucchini, sliced (about 1 1/2 cups)
- 1 red bell pepper, chopped (about 1 cup)
- 1 yellow bell pepper, chopped (about 1 cup)
- 1 cup cherry tomatoes (about 10–12 tomatoes)
- 1 small red onion, sliced (about 1/2 cup)
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Season chicken breasts with salt, pepper, and Italian seasoning.
- In a bowl, mix zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, balsamic vinegar, minced garlic, salt, and pepper. Toss to coat.
- Place the chicken on the baking sheet and arrange the seasoned vegetables around it.
- Bake for 25–30 minutes or until the chicken reaches 165°F (75°C) and vegetables are tender.
- Broil for 2–3 minutes for a slightly charred finish, if desired.
- Remove from oven, let rest for a few minutes, then serve warm.
Notes
- Cut vegetables into similar sizes for even cooking.
- Use a meat thermometer to check doneness.
- Substitute chicken thighs for a juicier texture.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven to maintain crispiness.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 7g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg