Description
A flavorful, easy-to-make one-pan meal featuring chicken and colorful vegetables tossed in a sweet and tangy balsamic glaze.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tbsp olive oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 small red onion, cut into wedges
- 2 cloves garlic, minced
- ½ cup balsamic vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Set aside.
- Pat chicken breasts dry, season both sides with salt and pepper. In a large skillet over medium-high heat, add 1 tbsp olive oil and sear chicken for 2–3 minutes per side until golden but not fully cooked. Transfer to the prepared baking sheet.
- In the same skillet, add remaining 1 tbsp olive oil. Sauté bell peppers, zucchini, and onion for about 5 minutes until slightly tender. Season lightly with salt and pepper.
- Place sautéed veggies around the chicken on the baking sheet. Pour the balsamic glaze evenly over the chicken and veggies.
- Bake in the preheated oven for 15–18 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Remove from oven and let rest 5 minutes. Garnish with fresh basil or parsley before serving.
Notes
- You can swap veggies with broccoli, carrots, or Brussels sprouts based on preference.
- For a lower-sugar version, reduce honey to 1 tbsp or use a sugar substitute.
- Make extra glaze for drizzling at the end if you like a stronger flavor.
- Leftovers keep well for up to 3 days in the fridge and are great over rice or pasta.