Description
This One Pan Balsamic Chicken and Veggies is a simple, flavorful, and healthy meal that combines tender chicken, roasted veggies, and a delicious balsamic glaze. Perfect for busy weeknights, it’s easy to make and clean up afterward!
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Season the chicken breasts with olive oil, dried oregano, garlic powder, salt, and pepper on both sides.
- Arrange the chicken breasts in the center of the prepared baking sheet.
- Place the vegetables (carrots, broccoli, bell pepper, squash, and zucchini) around the chicken on the baking sheet.
- In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard. Drizzle the balsamic mixture over the chicken and vegetables.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F) and the vegetables are tender.
- Optionally, broil for an additional 2-3 minutes at the end to caramelize the balsamic glaze for extra flavor.
- Serve immediately, or store leftovers in an airtight container for up to 3 days.
Notes
- Feel free to swap out the veggies for your favorites like potatoes, asparagus, or Brussels sprouts.
- This recipe is great for meal prep—just divide into portions and refrigerate for easy lunches or dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 70mg