Sweet & Tangy Balsamic Glazed Chicken with Roasted Garden Vegetables
Ingredients:
2 large boneless skinless chicken breasts, cut into bite-sized pieces
1 cup broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, sliced into rounds
1 small red onion, sliced
1 cup cherry tomatoes
3 tablespoons olive oil
3 cloves garlic, minced
1/3 cup balsamic vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a small bowl, whisk together balsamic vinegar, honey, soy sauce, garlic, and Italian seasoning to create the balsamic glaze.
Place the chicken pieces, broccoli, bell peppers, zucchini, red onion, and cherry tomatoes onto the prepared baking sheet.
Drizzle olive oil over the chicken and vegetables, then season with salt and black pepper. Toss everything together to coat evenly.
Pour the balsamic glaze over the mixture and gently toss again so the chicken and vegetables are lightly coated.
Spread everything into a single layer to ensure even roasting.
Roast in the oven for 20–25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender.
For extra caramelization, broil for an additional 2–3 minutes at the end of cooking.
Remove from the oven and sprinkle with freshly chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings