Description
Savor the vibrant flavors of marinated chicken paired with colorful veggies in this simple, nutritious Balsamic Chicken and Vegetables recipe, perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1/2 cup balsamic vinegar
- 4 cloves fresh garlic, minced
- 2 bell peppers (any color), chopped
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Marinate the Chicken: In a bowl, mix balsamic vinegar, minced garlic, salt, pepper, and olive oil. Add chicken breasts and marinate for at least 30 minutes.
- 2. Preheat the Oven: Set your oven to 400°F (200°C).
- 3. Prepare the Vegetables: Chop bell peppers and slice zucchini into bite-sized pieces.
- 4. Combine: In a large baking dish or sheet pan, place marinated chicken alongside cherry tomatoes and chopped veggies. Drizzle any leftover marinade over everything.
- 5. Bake: Cook in the oven for 25–30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- 6. Serve: Allow to rest briefly before serving and enjoy your colorful creation!
Notes
- Feel free to substitute seasonal vegetables based on availability.
- For added flavor, consider using fresh herbs like rosemary or thyme.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables (approx. 300g)
- Calories: 330
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg