Balsamic Chicken Veggies (Printable Version)
Juicy chicken and mixed veggies tossed in balsamic and oven-roasted for a speedy Mediterranean one-pan dinner.
# What You'll Need:
→ Chicken & Vegetables
01 -
Half a teaspoon garlic powder
02 -
Half a teaspoon black pepper
03 -
Half a teaspoon salt
04 -
One tablespoon olive oil
05 -
Two cups chopped mixed veggies (like cherry tomatoes, bell peppers, red onion, zucchini)
06 -
Two boneless, skinless chicken thighs or breasts
→ Balsamic Glaze
07 -
Half a teaspoon of dried Italian herbs
08 -
Two garlic cloves, chopped up
09 -
One teaspoon Dijon mustard
10 -
One tablespoon honey or maple syrup
11 -
Sixty milliliters of balsamic vinegar
# Steps to Follow:
01 -
Heat your oven up to 200°C. Lay some parchment paper or foil on a big baking pan to make cleanup super quick.
02 -
Lay out the chicken on one side of the tray, spread out all your chopped veggies around them so nothing's on top of each other.
03 -
Pour the olive oil over everything. Shake on the garlic powder, salt, and black pepper, then make sure the veggies get coated nicely.
04 -
Grab a little bowl, mix up the balsamic vinegar, honey or maple syrup, Dijon, garlic, and herbs. Stir until everything's blended. Leave it nearby for a sec.
05 -
Paint half the balsamic mix on the chicken and drizzle a bit on the veggies. Keep the rest for later.
06 -
Slide the tray into your hot oven for about 20 to 25 minutes, until your chicken hits 75°C inside and the veggies look soft.
07 -
Take out the tray, use up the leftover glaze on the chicken, then pop it under the broiler for 2 or 3 minutes for that glossy, caramelized finish.
08 -
Pull the tray out, let the chicken sit for a handful of minutes, then slice it up and dig in. Throw on some basil or parsley if you want to make it fancy.
# Additional Notes:
01 -
Make sure your chicken is 75°C in the middle so it's safe to eat.
02 -
Switch up your veggies sometimes—try carrots or asparagus if you feel like it.