Description

This Balsamic Chicken with Roasted Veggies recipe is a simple, flavorful one-pan meal perfect for a healthy weeknight dinner. Tender chunks of chicken breast are marinated in a tangy balsamic vinegar and olive oil mixture, then baked alongside fresh cherry tomatoes and zucchini. Topped with melted mozzarella cheese and fresh basil, this dish combines savory and fresh elements for a delicious, nutrient-rich meal that’s ready in under 45 minutes.

Ingredients

Scale

Chicken

2 large chicken breasts, cut into chunks
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Vegetables

1 cup cherry tomatoes
1 medium zucchini, sliced
Salt and pepper to taste
Olive oil (a drizzle for tossing veggies)

Toppings & Garnish

½ cup mozzarella cheese, shredded
Fresh basil leaves, chopped (optional)

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables evenly.
Prepare the Chicken: In a large bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Add the chicken chunks and toss well to ensure they are fully coated with the marinade.
Prepare the Veggies: In a separate bowl, toss the cherry tomatoes and sliced zucchini with a small amount of olive oil, salt, and pepper for extra flavor and to help them roast nicely.
Assemble the One-Pan Meal: Arrange the marinated chicken and prepared vegetables in a single layer on a large baking dish or sheet pan to ensure even cooking.
Top with Mozzarella Cheese: Generously sprinkle shredded mozzarella cheese over the chicken and vegetables, which will melt and create a delicious cheesy topping.
Bake until Golden Brown: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked, vegetables are tender, and cheese is bubbly and golden brown.
Garnish with Fresh Basil: After removing from the oven, sprinkle chopped fresh basil leaves over the dish for a fragrant and fresh finish.
Serve and Enjoy: Serve the balsamic chicken and roasted veggies hot for a delightful, wholesome meal.

Notes

You can substitute zucchini with other vegetables like bell peppers or squash depending on preference.
Ensure chicken is cooked through by checking that internal temperature reaches 165°F (74°C).
For extra crispiness, switch the oven to broil for the last 2-3 minutes but watch carefully to avoid burning.
Fresh basil can be omitted or replaced with fresh parsley or oregano for a different flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.