Description
A flavorful and easy-to-make dish featuring tender chicken breasts, roasted vegetables, and a tangy balsamic glaze. Perfect for a quick weeknight dinner with minimal cleanup!
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons honey
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
1 cup cherry tomatoes, halved
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic powder, thyme, salt, and pepper.
- Place the chicken breasts in the center of a baking sheet.
- Arrange the sliced bell pepper, zucchini, onion, and cherry tomatoes around the chicken.
- Drizzle the balsamic mixture evenly over the chicken and vegetables. Toss the vegetables slightly to coat in the sauce.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are tender.
- Serve the chicken with the roasted vegetables, and drizzle any remaining balsamic glaze from the pan over the top.
Notes
- Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature of 165°F (74°C).
- Feel free to substitute vegetables with your favorites or based on seasonal availability.
- This dish pairs well with rice, quinoa, or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 90 mg
