Perfect choice! 🥘✨ Savory Balsamic Chicken with Roasted Vegetables is a wholesome, flavor-packed meal that’s easy enough for a weeknight yet elegant enough for entertaining. The tangy balsamic glaze makes the chicken juicy and flavorful, while the roasted vegetables bring a colorful, nutritious balance.
Here’s the full detailed recipe:
🍗 Savory Balsamic Chicken with Colorful Roasted Vegetables
📝 Ingredients (Serves 4)
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs for more juiciness)
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp honey (or maple syrup for a healthier twist)
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried thyme (or rosemary)
- ½ tsp chili flakes (optional, for heat)
- ½ tsp salt
- ¼ tsp black pepper
For the Roasted Vegetables:
- 1 medium zucchini, cut into half-moons
- 1 medium yellow squash, cut into half-moons
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 medium carrots, sliced into thin sticks
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp garlic powder
- ½ tsp dried Italian herbs (oregano, thyme, basil mix)
- Salt & black pepper to taste
👩🍳 Instructions
Step 1 – Marinate the Chicken
- In a medium bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon mustard, oregano, thyme, chili flakes, salt, and pepper.
- Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, coating well.
- Cover and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).
Step 2 – Prepare the Vegetables
- Preheat oven to 400°F (200°C).
- Place zucchini, squash, bell peppers, onion, carrots, and cherry tomatoes on a large baking sheet.
- Drizzle with olive oil and balsamic vinegar, then sprinkle with garlic powder, Italian herbs, salt, and pepper. Toss well.
- Spread evenly and roast for 20–25 minutes, flipping halfway, until tender and slightly caramelized.
Step 3 – Cook the Chicken
Option 1: Oven Baked
- Place marinated chicken in a baking dish.
- Pour remaining marinade over chicken.
- Bake at 400°F (200°C) for 25–30 minutes, or until chicken reaches an internal temp of 165°F (74°C).
Option 2: Skillet / Grill
- Heat a skillet or grill pan over medium-high heat.
- Cook chicken 6–7 minutes per side (depending on thickness), basting occasionally with leftover marinade, until cooked through.
Step 4 – Assemble & Serve
- Place roasted vegetables on a serving platter.
- Slice balsamic chicken and arrange over the veggies.
- Drizzle extra pan juices/marinade over the top.
- Garnish with fresh parsley or basil.
💡 Tips & Variations
- Extra flavor: Add a sprinkle of Parmesan over the roasted veggies before serving.
- Low-carb option: Serve with cauliflower rice or zucchini noodles instead of grains.
- Meal prep: This dish stores well for 3–4 days in the fridge. Perfect for healthy lunches.
- Wine pairing: A glass of red wine like Merlot or Pinot Noir complements the balsamic flavors beautifully.
✨ Result: Tender, juicy balsamic chicken with a sweet-savory glaze, paired with vibrant, caramelized roasted vegetables — a delicious, balanced, and nourishing dish!
Would you like me to also write a sheet-pan one-dish version of this recipe (chicken + veggies roasted together for easier cleanup)?
