Balsamic Glazed Chicken Veggies (Print Version)

Juicy chicken and veggies with tangy balsamic glaze, roasted together for an easy, vibrant Mediterranean meal.

# What You’ll Need:

→ Chicken and Vegetables

01 - 2 boneless, skinless chicken breasts or thighs
02 - 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, red onion), chopped
03 - 1 tablespoon olive oil
04 - 0.5 teaspoon salt
05 - 0.5 teaspoon freshly ground black pepper
06 - 0.5 teaspoon garlic powder

→ Balsamic Glaze

07 - 60 millilitres balsamic vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - 2 garlic cloves, minced
11 - 0.5 teaspoon Italian seasoning

# How to Make It:

01 - Preheat oven to 200°C. Line a large baking sheet with parchment paper or foil for ease of cleaning.
02 - In a small bowl, whisk together balsamic vinegar, honey or maple syrup, Dijon mustard, minced garlic, and Italian seasoning. Set aside.
03 - Place chicken breasts on one side of the prepared baking sheet. Spread chopped vegetables around the chicken. Drizzle olive oil over all items and season with salt, black pepper, and garlic powder. Toss vegetables to coat thoroughly.
04 - Brush half the balsamic glaze over the chicken. Drizzle a small amount over the vegetables. Reserve remaining glaze for later.
05 - Bake in the preheated oven for 20–25 minutes, or until chicken reaches an internal temperature of 75°C and vegetables are tender.
06 - Remove baking sheet from the oven and brush remaining balsamic glaze over chicken. Set oven to broil (grill) setting and cook for 2–3 minutes to caramelise the glaze.
07 - Allow chicken to rest for a few minutes before slicing. Garnish with fresh parsley or basil and serve warm.

# Additional Tips::

01 -
  • Easy on cleanup since everything roasts on one pan
  • Ready in thirty five minutes from start to finish
  • Uses basic store cupboard ingredients
  • Customizable with your favorite vegetables
  • Balanced and wholesome Mediterranean flavors
02 -
  • Naturally gluten free and high in protein
  • Makes great leftovers reheated or sliced into a salad
  • Quick enough for weekdays but pretty enough for company
03 -
  • Let the olive oil coat the chopped veggies thoroughly to help them roast beautifully
  • Broil at the end just long enough to caramelize the glaze but watch closely so it does not burn
  • Always let chicken rest after roasting for juicer slices every time

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