Description
This recipe for One-Pan Balsamic Chicken and Vegetables is perfect for a quick and healthy weeknight meal. Chicken and a colorful array of vegetables are roasted with a tangy balsamic glaze.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb small red potatoes, quartered
- 1 large bell pepper (any color), chopped
- 1 medium zucchini, chopped
- 1/2 red onion, cut into wedges
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp dried Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine chicken, potatoes, bell pepper, zucchini, and red onion.
- In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and black pepper.
- Pour the balsamic mixture over the chicken and vegetables. Toss to coat evenly.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley, if desired, and serve immediately.
Notes
- For extra flavor, marinate the chicken and vegetables in the balsamic mixture for at least 30 minutes before roasting.
- Feel free to substitute other vegetables like broccoli, carrots, or cherry tomatoes.
- Ensure vegetables are cut into similar sizes for even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg