Description
This one-pan wonder transforms chicken and veggies into a caramelized, balsamic-glazed masterpiece with zero kitchen stress. Dinner solved.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium zucchini (about 8 oz/225g), chopped into 1-inch pieces
- 1 medium yellow squash (about 8 oz/225g), chopped into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 2 cups (300g) cherry tomatoes, halved
- ¼ cup (60ml) balsamic vinegar
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 tablespoon Italian seasoning
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Fresh basil or parsley for garnish (optional)
Instructions
- In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, Italian seasoning, Dijon mustard, honey, salt, and pepper until well combined. Set aside ¼ cup of this mixture.
- Place chicken pieces in a large bowl or zip-top bag and pour half of the remaining marinade over them. Toss to coat thoroughly, then let sit for at least 15 minutes (or refrigerate for up to 8 hours).
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- Place all chopped vegetables on the prepared sheet pan. Pour the remaining marinade over them and toss until well coated. Spread in an even layer, then nestle the marinated chicken pieces among the vegetables.
- Bake for 20-25 minutes, stirring once halfway through, until chicken reaches 165°F (74°C) internal temperature and vegetables are tender with caramelized edges.
- Remove from oven, drizzle with the reserved marinade, and sprinkle with fresh herbs if desired. Let rest for 5 minutes before serving.