Description
A simple and flavorful one pan meal featuring tender chicken roasted with colorful vegetables and coated in a rich balsamic glaze. Perfect for busy weeknights when you want a comforting homemade dinner without complicated preparation.
Ingredients
4 boneless skinless chicken breasts (about 680 g / 1½ lb)
3 tablespoons balsamic vinegar (45 ml)
2 tablespoons olive oil (30 ml)
3 garlic cloves, minced
1 tablespoon honey (15 ml)
1 teaspoon Dijon mustard (5 ml)
1 teaspoon dried oregano (2 g)
1 teaspoon dried thyme (2 g)
½ teaspoon salt (3 g)
½ teaspoon black pepper (2 g)
1 cup cherry tomatoes (150 g)
1 medium red onion, sliced (about 150 g)
1 red bell pepper, sliced (about 150 g)
1 zucchini, sliced (about 200 g)
1 tablespoon olive oil (15 ml)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
2 tablespoons fresh parsley, chopped (8 g)
Optional: ¼ cup crumbled feta cheese (40 g)
Instructions
Preheat the oven to 200°C (400°F).
In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Dijon mustard, oregano, thyme, salt, and black pepper.
Add the chicken breasts and coat them well in the marinade. Let them marinate for 15–60 minutes.
In another bowl, toss cherry tomatoes, red onion, bell pepper, and zucchini with olive oil, salt, and pepper.
Place the chicken in a large oven-safe skillet or roasting pan and arrange the vegetables around it.
Pour the remaining marinade over the chicken and vegetables.
Bake for 25–30 minutes until the chicken reaches an internal temperature of 74°C (165°F).
Remove from the oven, garnish with chopped parsley, and add feta cheese if desired. Serve warm.
Notes
For deeper flavor, marinate the chicken up to 24 hours in advance.
You can substitute chicken thighs for a juicier texture.
Add vegetables such as broccoli, mushrooms, or baby potatoes for variety.
Serve with rice, couscous, or quinoa to soak up the flavorful balsamic sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes