Balsamic Chicken with Roasted Vegetables
A flavorful balsamic chicken dish served alongside a colorful medley of roasted vegetables, perfect for a wholesome family dinner.
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Ingredients
Yields 4 servings
- (4) boneless, skinless chicken breasts
- (1/2 cups) balsamic vinegar
- (1/4 cups) olive oil
- (2 tbsp) honey
- (2 cloves) garlic, minced
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 teaspoon) dried oregano
- (2 cups) broccoli florets
- (1) red bell pepper, chopped
- (1) zucchini, sliced
- (1) yellow onion, sliced
- (1 cup) cherry tomatoes, halved
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a bowl, whisk together (1/2 cup) balsamic vinegar, (1/4 cup) olive oil, (2 tbsp) honey, (2 cloves) minced garlic, (1 teaspoon) salt, (1/2 teaspoon) black pepper, and (1 teaspoon) dried oregano to make the marinade.
- 3
Place the (4) chicken breasts in a resealable plastic bag or a shallow dish and pour half of the marinade over the chicken. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes.
- 4
While the chicken is marinating, prepare the vegetables. In a large bowl, combine (2 cups) broccoli florets, (1) chopped red bell pepper, (1) sliced zucchini, (1) sliced yellow onion, and (1 cup) halved cherry tomatoes. Drizzle with remaining marinade and toss to coat.
- 5
Spread the vegetables onto a baking sheet in a single layer and roast in the preheated oven for about 20 minutes, stirring halfway through.
- 6
After the vegetables have roasted for 20 minutes, add the marinated chicken breasts to the baking sheet with the vegetables.
- 7
Continue to roast for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
- 8
Remove from the oven and let sit for a few minutes before serving. Garnish with fresh herbs if desired.
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