Name: One Pan Balsamic Chicken Recipe: A Flavor-Packed Weeknight Hero
Ingredients: 1.5 lbs boneless, skinless chicken breasts (or thighs), cut into strips or cubes; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced into half moons; 1 red onion, sliced; 1 cup cherry tomatoes, halved; 2 tbsp olive oil; Salt and pepper to taste; 1 tsp dried Italian seasoning; Fresh basil or parsley, for garnish (optional); 1/4 cup balsamic vinegar; 1 tbsp honey (or maple syrup); 2 garlic cloves, minced; 1 tsp Dijon mustard; 1 tbsp olive oil

Ingredients

Scale

For the chicken and veggies:

1.5 lbs boneless, skinless chicken breasts (or thighs), cut into strips or cubes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into half moons
1 red onion, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
Salt and pepper to taste
1 tsp dried Italian seasoning
Fresh basil or parsley, for garnish (optional)

For the balsamic glaze:

1/4 cup balsamic vinegar
1 tbsp honey (or maple syrup)
2 garlic cloves, minced
1 tsp Dijon mustard
1 tbsp olive oil

Instructions

Preheat oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper.
Prepare the balsamic glaze:
In a small bowl, whisk together balsamic vinegar, honey, garlic, Dijon mustard, and olive oil. Set aside.
Season the chicken and veggies:
On the sheet pan, combine chicken, peppers, zucchini, onion, and tomatoes. Drizzle with olive oil, season with salt, pepper, and Italian seasoning. Toss to coat evenly.
Pour the balsamic glaze:
Drizzle the prepared glaze over the chicken and veggies. Toss everything gently to coat.
Bake for 20–25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender and slightly caramelized.

Garnish and serve:
Sprinkle with fresh herbs if desired and serve immediately. Enjoy over rice, quinoa, pasta, or a bed of greens.