Balsamic Glazed Chicken Veggies
Juicy chicken breasts roasted with colorful vegetables and coated in a tangy balsamic glaze for an easy, flavorful weeknight dinner with minimal cleanup.
Equipment
- 1 large baking sheet lined with parchment paper or foil
- 1 small bowl
- 1 oven
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil divided
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium zucchini sliced
- 1 small red onion sliced
- 1 cup cherry tomatoes
- Salt and freshly ground black pepper to taste
- 1 –2 teaspoons dried Italian seasoning
- ¼ cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard optional
- 2 cloves garlic minced
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
- Place the chicken breasts on the baking sheet, drizzle with olive oil, and season lightly with salt and pepper.
- Arrange the sliced bell peppers, zucchini, red onion, and cherry tomatoes around the chicken in a single layer.
- Drizzle the vegetables with olive oil and season with salt, pepper, and Italian seasoning.
- In a small bowl, whisk together balsamic vinegar, honey or maple syrup, Dijon mustard (if using), and minced garlic until smooth.
- Pour the balsamic glaze evenly over the chicken and vegetables.
- Roast in the oven for 20 to 25 minutes.
- Flip or stir the vegetables, drizzle any remaining glaze over the top, and roast for another 10 to 15 minutes until the chicken is cooked through and the vegetables are tender.
- Remove from oven, let rest a few minutes, and serve warm with extra glaze if desired.
Notes
- Swap veggies with broccoli, carrots, or asparagus for variety.
- Simmer glaze if too thin to thicken.
- Fresh herbs like rosemary or thyme add flavor.
- Store leftovers in airtight containers; reheat in oven or air fryer to keep veggies crisp.