Balsamic Glazed Chicken and Veggies

This Balsamic Glazed Chicken and Veggies is a simple yet flavorful sheet pan meal that’s perfect for busy weeknights. The juicy chicken breasts or thighs are roasted alongside a mix of tender vegetables like bell peppers, zucchini, and cherry tomatoes, all coated in a tangy-sweet balsamic glaze. The glaze adds depth and caramelizes beautifully during baking, enhancing the natural flavors of the chicken and veggies. This easy one-pan dinner is not only quick to prepare but also packed with protein and fiber, making it a wholesome, healthy choice for a quick meal. You can serve it with rice, quinoa, or mashed potatoes for a more filling meal.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
  
  

• 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion)
  
  

• 1 tbsp olive oil
  
  

• ½ tsp salt
  
  

• ½ tsp black pepper
  
  

• ½ tsp garlic powder
  
  

For the Balsamic Glaze:

• ¼ cup balsamic vinegar
  
  

• 1 tbsp honey or maple syrup
  
  

• 1 tsp Dijon mustard
  
  

• 2 cloves garlic, minced
  
  

• ½ tsp Italian seasoning
  
  

Directions:

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
   
   

2. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, and Italian seasoning to create the glaze. Set aside.
   
   

3. Place the chicken breasts (or thighs) on one side of the prepared baking sheet. Arrange the chopped vegetables around the chicken.
   
   

4. Drizzle olive oil over everything and season with salt, pepper, and garlic powder. Toss the vegetables to coat them evenly.
   
   

5. Brush half of the balsamic glaze over the chicken and drizzle a little over the vegetables. Reserve the remaining glaze for later.
   
   

6. Roast the chicken and veggies in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
   
   

7. Remove the sheet pan from the oven, then brush the remaining balsamic glaze over the chicken. Switch the oven to broil and cook for 2-3 more minutes to caramelize the glaze.
   
   

8. Let the chicken rest for a few minutes before slicing. Garnish with fresh parsley or basil if desired, and serve warm.
   
   

Nutritional Value (per serving):

• Calories: 320 kcal
  
  

• Carbohydrates: 20g
  
  

• Protein: 30g
  
  

• Fat: 14g
  
  

• Saturated Fat: 5g
  
  

• Cholesterol: 75mg
  
  

• Sodium: 480mg
  
  

• Potassium: 450mg
  
  

• Fiber: 5g
  
  

• Sugar: 10g
  
  

• Vitamin A: 20%
  
  

• Vitamin C: 50%
  
  

• Calcium: 4%
  
  

• Iron: 10%