Name: Balsamic Glazed Chicken with Roasted Veggies – Flavorful & Healthy Meal Recipe
Ingredients: 2 boneless, skinless chicken breasts; ¼ cup balsamic vinegar; 2 tablespoons olive oil; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; ½ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 1 zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 cup cherry tomatoes, halved; 1 small red onion, sliced; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts
¼ cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

For the Roasted Veggies:

1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
1 small red onion, sliced
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

Instructions

Marinate the Chicken:
- In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon mustard, oregano, salt, and pepper.
- Add the chicken breasts, coat well, and let marinate for at least 20 minutes (or up to 2 hours for extra flavor).
Roast the Vegetables:
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, pepper, and garlic powder.
- Spread evenly and roast for 20–25 minutes, stirring halfway through.
Cook the Chicken:
- Heat a grill pan or skillet over medium heat.
- Cook the chicken for 6–7 minutes per side until golden brown and cooked through (internal temp of 165°F/75°C).
- Pour any remaining marinade into the pan and let it reduce for 1–2 minutes, creating a thick glaze.

Serve & Enjoy:
- Slice the balsamic glazed chicken and serve over the roasted veggies.
- Drizzle with extra glaze if desired.