Description
A healthy, flavorful one-pan meal featuring marinated balsamic chicken breasts and a colorful mix of roasted vegetables, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup cherry tomatoes
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 cups broccoli florets
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, honey, Dijon mustard, basil, oregano, salt, and pepper to make the marinade.
- Place chicken breasts in a large bowl or zip-top bag and coat with half of the marinade. Let marinate while preparing vegetables.
- Chop zucchini, red bell pepper, red onion, and broccoli. Add them and cherry tomatoes to a bowl and toss with the remaining marinade.
- Spread the vegetables on the sheet pan and place marinated chicken breasts among them.
- Roast for 25–30 minutes, or until the chicken is fully cooked and vegetables are tender.
- Optional: Broil for 2–3 minutes for additional char.
- Let chicken rest for a few minutes before slicing and serving with the veggies.
Notes
- Use chicken thighs for extra juiciness.
- Swap in seasonal vegetables like asparagus or mushrooms.
- Add red pepper flakes to the marinade for heat.
- Store leftovers in the fridge for up to 4 days.
- Reheat in the oven for best texture.
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 85mg
