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Balsamic glazed chicken served with colorful vegetables on a white plate

Balsamic Glazed Chicken and Veggies

A quick and delicious meal featuring chicken and colorful mixed vegetables coated in a rich balsamic glaze, ready in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces Can substitute with thighs for richer flavor.
  • 1 lb mixed vegetables (broccoli, bell peppers, zucchini) Any fresh or frozen mix will do.
Balsamic Glaze Ingredients
  • 1/4 cup balsamic vinegar Adds tangy sweetness; red wine vinegar works as a substitute.
  • 2 tablespoons olive oil For roasting; avocado oil can also be used.
  • 1 tablespoon honey or maple syrup Provides sweetness; agave syrup is a suitable alternative.
  • 2 cloves garlic, minced Pre-minced garlic can be used in a pinch.
  • 1 teaspoon dried Italian seasoning Herbs de Provence makes a tasty swap.
  • 1/2 teaspoon salt Use sea salt for a different taste.
  • 1/4 teaspoon black pepper Fresh cracked pepper elevates the flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), minced garlic, Italian seasoning, salt, and pepper until combined. This is your glaze.
  3. Place the cut chicken pieces and chopped vegetables in a large bowl.
  4. Pour about two-thirds of the balsamic glaze over the chicken and veggies. Toss gently until everything is evenly coated.
Cooking
  1. Spread the coated chicken and vegetables in a single layer on the prepared baking sheet, being careful not to overcrowd the pan.
  2. Bake for 15 minutes.
  3. Remove the pan from the oven and drizzle the remaining glaze over the chicken and veggies.
  4. Return the pan to the oven and bake for another 5-10 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender-crisp.
  5. Serve immediately; enjoy your quick, flavorful meal!

Notes

For added crunch, broil the dish for 2-3 minutes at the end. Use seasonal vegetables for a flavor boost. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooled leftovers in a freezer-safe container for up to 3 months.