Description
Juicy chicken, colorful veggies, and a sticky-sweet balsamic glaze that caramelizes to perfection in one pan – this is the dinner solution you’ve been searching for.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
- 1 red bell pepper, cut into 1-inch chunks
- 1 yellow bell pepper, cut into 1-inch chunks
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 2 cups (300g) cherry tomatoes, halved
- 3 tablespoons (45ml) olive oil, divided
- ½ cup (120ml) balsamic vinegar
- 3 tablespoons (45ml) honey or maple syrup
- 4 cloves garlic, minced
- 1 tablespoon (15g) Dijon mustard
- 2 teaspoons (10g) Italian seasoning
- 1 teaspoon (5g) salt, plus more to taste
- ½ teaspoon (2.5g) black pepper
- Fresh basil or parsley for garnish (optional)
Instructions
- In a small saucepan, combine balsamic vinegar, honey, half the garlic, and Dijon mustard. Simmer over medium-low heat for 10-15 minutes until reduced by half and syrupy. Set aside.
- Preheat oven to 425°F (220°C). Pat chicken breasts dry and place in a bowl with 1 tablespoon olive oil, remaining garlic, 1 teaspoon Italian seasoning, salt, and pepper.
- In a large bowl, toss bell peppers, zucchini, red onion, and cherry tomatoes with remaining olive oil, Italian seasoning, salt, and pepper.
- Arrange vegetables around the edges of a large baking sheet. Place chicken breasts in the center. Brush one-third of the balsamic glaze over the chicken.
- Roast for 15 minutes, then remove from oven. Brush another third of the glaze on the chicken and toss vegetables. Return to oven for 10-15 minutes until chicken reaches 165°F (74°C).
- Let chicken rest for 5 minutes. Brush with remaining glaze and garnish with fresh herbs if desired. Serve warm.