Balsamic chicken with roasted vegetables
Enjoy a delicious and healthy meal with this Balsamic Chicken and Roasted Vegetables recipe! Succulent chicken breasts seasoned with herbs and spices, paired with a colorful medley of asparagus, red peppers, onions, carrots, and mushrooms, all roasted to perfection with a balsamic vinegar glaze. Perfect for a nutritious and flavorful dinner.
- 23 May 2024
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 16 Ingredients
Balsamic Chicken with Roasted Vegetables is a delightful and healthy dish that is perfect for a weeknight dinner or a special occasion. This dish combines tender chicken breasts with an array of colorful vegetables, all enhanced with the rich flavors of balsamic vinegar, herbs, and spices. Not only is it visually appealing, but it's also packed with nutrients and tastes amazing. Let's dive into the recipe and learn how to create this delicious meal.
Ingredients:
Instructions:
- Rinse and pat dry the chicken breasts.
- Season the chicken with 1 tsp salt and a dash of black pepper.
- In a resealable plastic bag or shallow dish, combine the chicken with 1 tsp flaxseed oil. Set aside to marinate while you prepare the vegetables.
- Preheat your oven to 400°F (200°C).
- Wash and trim the asparagus. Cut into thirds.
- Cut the red peppers into thin strips.
- Peel and slice the onion.
- Peel and slice the carrot.
- Clean the mushrooms and slice them.
- In a large bowl, combine the asparagus, red peppers, onion, carrot, and mushrooms.
- Drizzle the vegetables with 2 tbsp olive oil and toss to coat evenly.
- Spread the vegetables in a single layer on a large baking sheet.
- In a small bowl, whisk together 5 tbsp balsamic vinegar, 2 minced garlic cloves, 1/2 tsp sugar, 1.5 tbsp chopped rosemary, 1/2 tsp dried thyme, and 1/2 tsp sage until well combined.
- Arrange the marinated chicken breasts on the baking sheet among the vegetables.
- Drizzle half of the balsamic sauce mixture over the chicken and vegetables.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the baking sheet from the oven.
- Drizzle the remaining balsamic sauce over the roasted chicken and vegetables.
- Transfer the roasted chicken and vegetables to serving plates.
- Garnish with additional fresh herbs if desired.
- Serve immediately.
Tips:
- Ensure the chicken breasts are of uniform thickness for even cooking. You can pound them lightly if needed.
- Cut the vegetables into similar sizes to ensure even roasting and cook time. This will also help with presentation.
- Preheat your oven before starting to ensure the vegetables are roasted properly. A hot oven will help to caramelize the veggies nicely.
- Marinate the chicken in the balsamic vinegar mixture for at least 30 minutes before cooking for deeper flavor. If you have more time, marinating it for a few hours or overnight is even better.
- Line your baking sheet with parchment paper or foil for easy cleanup.
- Toss the vegetables in olive oil and seasonings thoroughly to ensure each piece is well-coated.
- Check the vegetables halfway through cooking and toss them to ensure they roast evenly. This prevents burning and ensures even caramelization.
- Let the chicken rest for a few minutes after baking to allow juices to redistribute, resulting in juicier chicken.
Balsamic Chicken with Roasted Vegetables is a wonderful, balanced meal that pairs succulent chicken with a medley of beautifully roasted vegetables. The combination of balsamic vinegar, herbs, and spices elevates the flavors, making it a hit at any dinner table. Serve it with a side of rice or quinoa to complete the meal, and enjoy knowing you’ve created something both delicious and nutritious.
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 55g | 36% |
| Carbohydrates | |
| Carbohydrates 12g | 4% |
| Fiber 3.77g | 10% |
| Sugar 7g | 7% |
| Fat | |
| Fat 14g | 17% |
| Saturated 2.43g | 8% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 210mg | 38% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.70mg | 54% |
| Vitamin B3 24mg | 153% |
| Vitamin B6 2.16mg | 127% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.49ug | 20% |
| Vitamin C 80mg | 92% |
| Vitamin E 2.84mg | 19% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 2.93mg | 27% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 570mg | 46% |
| Potassium, K 1240mg | 36% |
| Selenium, Se 60ug | 110% |
| Sodium, Na 700mg | 47% |
| Zinc, Zn 2.26mg | 21% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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