Description
A simple, flavorful, and healthy one-pan dinner featuring tender chicken breasts roasted with colorful vegetables and a sweet-tangy balsamic glaze for easy weeknight cooking.
Ingredients
4 boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
1 cup bell peppers, sliced (any color)
1 cup zucchini, sliced
1/2 cup balsamic vinegar
1/4 cup olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Fresh basil, chopped (for garnish, optional)
Instructions
Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2: In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper.
Step 3: Arrange the chicken breasts on the prepared baking sheet. Scatter the cherry tomatoes, bell peppers, and zucchini around the chicken.
Step 4: Drizzle the balsamic marinade generously over the chicken and vegetables, ensuring everything is well-coated. You can gently toss the vegetables to distribute the marinade.
Step 5: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The vegetables should be tender and lightly caramelized.
Step 6: Remove from the oven, garnish with fresh basil if desired, and serve hot.
Notes
For best results, do not overcrowd the baking sheet; use two if necessary. Consider adding a tablespoon of honey to the marinade for a slightly sweeter glaze.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 380 kcal
- Sugar: 15g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
