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- 4 boneless, skinless chicken breasts - 1 cup balsamic vinegar - 3 tablespoons honey - 3 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste The main stars of this meal are the chicken breasts. They soak up the balsamic flavor well. Balsamic vinegar gives a sweet and tangy taste. Honey adds a nice touch of sweetness to balance it out. Extra virgin olive oil keeps everything moist while roasting. The dried oregano and garlic powder bring in savory notes. Salt and pepper are essential for seasoning. - 2 cups fresh broccoli florets - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 zucchini, sliced into half-moons - Fresh basil leaves for garnish The veggies add color and nutrients. Broccoli florets are crunchy and healthy. Red and yellow bell peppers bring sweet and bright flavors. Zucchini is tender and mild, making it a perfect fit. When you roast them, they caramelize and deepen in flavor. The fresh basil at the end adds a pop of color and a hint of freshness. This combination makes your plate look and taste great. 1. Preheat your oven to 400°F (200°C). This is key for roasting the chicken and veggies well. 2. Make the marinade. In a small bowl, mix together the balsamic vinegar, honey, olive oil, oregano, garlic powder, salt, and pepper. Whisk until combined. 3. Place the chicken breasts in a zip-lock bag or shallow dish. Pour half of the marinade over the chicken. Make sure it's coated well. Seal the bag or cover the dish. Marinate in the fridge for at least 30 minutes. For more flavor, marinate up to 2 hours. 1. While the chicken marinates, prepare the veggies. On a large sheet pan, spread the broccoli florets, red and yellow bell peppers, and zucchini. 2. Drizzle with olive oil, then sprinkle with salt and pepper. Toss the veggies gently to coat them evenly. 3. After marinating, take the chicken out of the fridge. Discard any leftover marinade. Place the chicken on the sheet pan with the veggies. 4. Drizzle the remaining marinade over the chicken and veggies. This step boosts the flavor while they roast. 1. Place the sheet pan in the preheated oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The veggies will be tender and caramelized. 2. When done, carefully take the sheet pan out of the oven. Let the chicken rest for about 5 minutes. This resting time keeps the chicken juicy and tender. For the best flavor, always marinate your chicken. Use a zip-lock bag or dish. This helps the chicken soak up all the tasty juices. The ideal marination time is at least 30 minutes. For more flavor, let it sit for up to 2 hours. This extra time lets the balsamic vinegar and honey work their magic. To ensure even cooking, spread the chicken and veggies out on the pan. Make sure they are not crowded. This allows hot air to circulate. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (74°C). This ensures it is safe to eat while staying juicy. Serving directly from the sheet pan looks rustic and fun. For a fancier touch, plate the chicken and veggies individually. Drizzle leftover juices over the top for extra flavor. This adds shine and boosts the dish's taste. Fresh basil leaves on top add color and a nice aroma. {{image_4}} You can change the veggies in this dish based on what you have. Try using asparagus or carrots instead of broccoli. Sweet potatoes or green beans also work well. Seasonal veggies add different tastes and colors. For fresh herbs, consider thyme or rosemary. They can give your meal a whole new vibe. If you want to swap the chicken, you have options. Try turkey breast for a lean choice. You can also use pork tenderloin for a different flavor. For a vegetarian dish, replace the chicken with firm tofu or chickpeas. These options bring their own tastes and textures while keeping it healthy. Want to up the flavor? Add spices like smoked paprika or cumin. A pinch can make a big difference. You can also mix in sauces like soy sauce or hot sauce for a kick. For a unique taste, use flavored balsamic vinegar. Varieties like fig or raspberry balsamic can make your dish stand out even more. To store leftover balsamic chicken and veggies, first let them cool. Once cool, transfer the food into an airtight container. Make sure to seal it well to keep moisture in and air out. Place the container in the fridge. Leftovers will stay fresh for up to three days. To keep flavors strong, try to eat them sooner. For long-term storage, you can freeze this dish. First, let the chicken and veggies cool down completely. Then, place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze the dish for up to three months. When ready to eat, thaw it overnight in the fridge. For reheating, place the chicken and veggies in the oven at 350°F (175°C) until heated through. This method helps keep the flavors rich and the chicken juicy. Enjoy your meal as if it were fresh! I recommend marinating the chicken for at least 30 minutes. For even better flavor, try to marinate for up to 2 hours. The longer you marinate, the more the chicken soaks up the tasty balsamic mix. Just remember to keep it in the fridge while it marinates to stay safe. Yes, you can! Feel free to swap chicken for turkey or pork. If you prefer a vegetarian option, use firm tofu or chickpeas. Each protein will soak up the balsamic flavors nicely. Just adjust your cooking time based on the protein you choose. If you don’t have balsamic vinegar, try apple cider vinegar or red wine vinegar. You can also mix vinegar with a bit of honey for a similar sweet touch. White vinegar can work too, but it’s more tart. Adjust the amount of honey to keep the balance right. To check if your chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The juices should run clear, and the meat should look white, not pink. Balsamic chicken is simple and full of flavor. You start with key ingredients like chicken, balsamic vinegar, and colorful veggies. The step-by-step guide helps you marinate and bake them perfectly. You also learned tips for serving and storing leftovers well. In the end, feel free to customize your dish with different proteins or veggies. Enjoy experimenting with flavors to make it your own. This dish will impress your friends and family!

Sheet Pan Balsamic Chicken & Veggies

Elevate your dinner with this Savory Balsamic Chicken & Colorful Veggie Medley recipe! Perfectly marinated chicken pairs beautifully with vibrant roasted vegetables for a wholesome meal everyone will love. Discover how simple ingredients can create a gourmet dish right at home. Don’t miss out on this delicious recipe that’s easy to prepare and packed with flavor. Click to explore the full recipe and start cooking today!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup balsamic vinegar

3 tablespoons honey

3 tablespoons extra virgin olive oil (plus additional for drizzling)

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

2 cups fresh broccoli florets

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 zucchini, sliced into half-moons

Fresh basil leaves for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). This ensures that the chicken and veggies will roast perfectly.

    In a small mixing bowl, combine the balsamic vinegar, honey, olive oil, dried oregano, garlic powder, salt, and pepper. Whisk them together until fully blended; this fragrant mixture will serve as your marinade.

      In a large zip-lock bag or a shallow dish, place the chicken breasts. Pour half of the prepared marinade over the chicken, ensuring that it is well coated. Seal the bag securely or cover the dish, and let it marinate in the refrigerator for a minimum of 30 minutes; for a deeper flavor, marinate for up to 2 hours.

        While the chicken is marinating, prepare the vegetables. On a spacious sheet pan, spread out the broccoli florets, sliced red and yellow bell peppers, and zucchini. Drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables gently to ensure they are evenly coated.

          After marinating, take the chicken breasts out of the refrigerator and discard any leftover marinade. Place the marinated chicken on the sheet pan alongside the prepared vegetables.

            With the remaining marinade, drizzle it generously over both the chicken and the colorful veggies to enhance their flavor during roasting.

              Slide the sheet pan into the preheated oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C), while the vegetables become tender and lightly caramelized around the edges.

                Once baked, carefully remove the sheet pan from the oven and let it rest for about 5 minutes. This resting period helps retain the chicken's juiciness.

                  Just before serving, garnish the dish with fresh basil leaves, adding a pop of color and aromatic flavor.

                    - Prep Time: 30 mins | Total Time: 1 hour | Servings: 4

                      - Presentation Tips: Serve the chicken and vegetables directly from the sheet pan for a rustic look, or plate them individually, drizzling with any leftover juices from the pan for extra flavor. Enjoy your vibrant and mouth-watering dish!