Oh boy, do I have a treat for you today! If there’s one recipe that has a special place in my heart, it’s this Balsamic Glazed Chicken and Veggies. Let me tell you, this dish has saved the day more times than I can count when I’ve needed a quick, flavorful dinner that feels fancy but takes hardly any effort.
I always whip this up when I have friends coming over or when I’m just in need of some comforting, home-cooked goodness. There’s something magical about the glaze of balsamic vinegar and honey, which creates this sweet and tangy sauce that marries beautifully with the veggies and chicken. Plus, my kitchen smells heavenly as it bakes! I promise, this recipe is a game-changer that’ll make you look like a culinary superstar—without the stress.
What’s in Balsamic Glazed Chicken and Veggies?
Let’s take a moment to dissect this delightful recipe; here’s what you’ll need:
Boneless, skinless chicken breasts: The star of the show! I usually opt for organic if I can find it; it just tastes better. Plus, they cook evenly and are easy to slice once they’re ready to serve.
Balsamic vinegar: This tangy gem adds depth and richness to the dish. If you can find good-quality balsamic, it makes a world of difference.
Olive oil: A must-have for marinating and enhancing the flavors. I love using extra virgin olive oil for that robust taste.
Honey: This ingredient is like a sweet little hug for your chicken. It balances the acidity of the vinegar beautifully, making every bite oh-so-satisfying.
Garlic powder: For that unmistakable aromatic flavor that makes everything better. Fresh garlic works well too if you prefer.
Onion powder: Adds an extra layer of flavor without having to chop onions. It’s my kitchen shortcut for dishes like this!
Dried Italian herbs (oregano, basil, thyme): They bring an earthy, herbaceous note. If you have fresh herbs, feel free to use those instead!
Salt and pepper to taste: Simple but effective seasoning.
Zucchini: Adds a lovely crunch and color; I often throw in whatever veggies I have lying around.
Bell pepper: Sweet and colorful! Any variety you have is perfect.
Red onion: Sweet and slightly caramelized when baked, it adds great flavor.
Cherry tomatoes: These little gems burst with flavor and add a pop of color to the dish.
Fresh parsley: A sprinkle on top gives everything a fresh, vibrant finish.
Is Balsamic Glazed Chicken and Veggies Good for You?
Absolutely! This dish is a delightful way to pack in protein and veggies in one go.
Chicken breasts: They’re a fantastic lean protein source, helping you stay full without extra calories.
Vegetables: The colorful veggies add a variety of nutrients and vitamins to your meal. Zucchini provides fiber, while bell peppers are loaded with Vitamin C.
Balsamic vinegar: It’s lower in calories compared to many other vinaigrettes and dressings, and it even has some health benefits, such as improving blood sugar levels!
That said, if you’re watching your sugar intake, consider reducing the honey content or substituting it with a sugar-free option. But let’s be honest—a little sweetness goes a long way when bringing out those flavors!
Ingredients
– 4 boneless, skinless chicken breasts
– 3 tablespoons balsamic vinegar
– 3 tablespoons olive oil
– 2 tablespoons honey
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried Italian herbs (oregano, basil, thyme)
– Salt and pepper to taste
– 1 zucchini, diced
– 1 bell pepper (any color), sliced
– 1 red onion, cut into wedges
– 1 cup cherry tomatoes
– Fresh parsley, chopped (for garnish)
**Serves:** 4
How to Make Balsamic Glazed Chicken and Veggies?
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, garlic powder, onion powder, Italian herbs, salt, and pepper. This marinade is the secret to elevating your chicken!
3. Place the chicken breasts in a large bowl or zip-top bag, then pour half of that delicious marinade over them. Make sure they are well-coated and let them marinate for at least 15 minutes. You can even let them hang out in the fridge for up to 2 hours if you want extra flavor.
4. On a large baking sheet, arrange the diced zucchini, sliced bell pepper, red onion wedges, and cherry tomatoes.
5. Lay the marinated chicken breasts on top of the veggie medley, and drizzle the remaining marinade over everything.
6. Pop it in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
7. Once cooked, take it out and let the dish rest for a few minutes. Don’t forget to garnish with freshly chopped parsley before serving.
8. Serve hot, either on its own or with a side of your choice, and watch everyone’s eyes light up!
Serving Suggestions and Variations
This dish is as versatile as it is delicious! You can switch up the veggies based on what you have on hand—think asparagus or broccoli! Swap the chicken for salmon or your favorite plant-based protein for a delightful twist.
And if you want to make it a bit heartier, serve it over a bed of quinoa or brown rice. It’s a crowd-pleaser for sure!
So there you have it, my friends! This Balsamic Glazed Chicken and Veggies is a dish that’s bound to impress while being incredibly simple to throw together. I hope you give it a try and make some delicious memories in your kitchen. Let me know how it turns out! Enjoy!
