Balsamic Glazed Chicken with Roasted Vegetables

This balsamic glazed chicken with roasted vegetables recipe is a delightful and healthy dinner option that feels indulgent, thanks to its rich flavors and satisfying textures. It’s a perfect balance of protein, fiber, and essential nutrients. This meal is not only delicious but also nutritious, providing a balanced mix of lean protein and fiber-rich vegetables, all while offering a hint of indulgence with the sweet and tangy balsamic glaze. Enjoy!

What You Need

For the Balsamic Glazed Chicken:

4 boneless, skinless chicken breasts

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and black pepper to taste

For the Roasted Vegetables:

2 cups of your favorite mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion), cut into bite-sized pieces

1 tablespoon olive oil

1 teaspoon dried rosemary

Salt and black pepper to taste

What To Do

For the Balsamic Glazed Chicken:

Preheat your oven to 375°F (190°C).

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried thyme, salt, and pepper. This will be your marinade.

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken and save the other half for later.

Seal the bag or cover the dish, and marinate the chicken in the refrigerator for at least 20 minutes, allowing the flavors to infuse.

In an ovenproof skillet, heat a bit of olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for about 2-3 minutes on each side, until they have a golden brown color.

Pour the reserved marinade over the seared chicken and transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.

For the Roasted Vegetables:

While the chicken is roasting, prepare the roasted vegetables. In a bowl, toss the mixed vegetables with olive oil, dried rosemary, salt, and black pepper.

Spread the seasoned vegetables on a baking sheet in a single layer.

Roast the vegetables in the same oven with the chicken for the last 15-20 minutes, or until they are tender and slightly caramelized.

To Serve:

Once the chicken and vegetables are done, remove them from the oven.

Plate the chicken breasts and drizzle any remaining balsamic glaze over them.

Serve the chicken alongside the roasted vegetables for a balanced and indulgent yet healthy dinner.