Description

A colorful and flavorful one-pan meal featuring tender roasted chicken breasts and fresh vegetables brushed with a sweet and tangy balsamic glaze. This easy dinner is perfect for busy weeknights while still feeling special and satisfying.

Ingredients

4 boneless, skinless chicken breasts (or thighs)

1 cup cherry or grape tomatoes, halved

1 medium zucchini, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1/2 red onion, sliced

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon garlic powder or 2 cloves garlic, minced

1 teaspoon Italian seasoning (optional)

1/2 cup balsamic vinegar

2 tablespoons honey (or maple syrup)

1 teaspoon Dijon mustard (optional)

1 clove garlic, minced (for glaze)

Salt and pepper to taste (for glaze)

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Instructions

In a small saucepan, combine balsamic vinegar, honey, minced garlic, and Dijon mustard. Bring to a simmer over medium heat and cook for 6–8 minutes, stirring frequently, until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside.
Preheat the oven to 400°F (200°C).
Place the chicken, tomatoes, zucchini, bell peppers, and red onion on a large baking sheet or in a large bowl.
Drizzle with olive oil and season with garlic powder, salt, pepper, and Italian seasoning. Toss well to coat evenly.
Spread everything in a single layer on the baking sheet (use two pans if necessary).
Bake for 20–25 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F (74°C).
During the last 5–7 minutes of baking, brush the chicken and vegetables generously with the prepared balsamic glaze and return to the oven to caramelize slightly.
Remove from the oven and drizzle with additional glaze before serving. Serve hot over rice, quinoa, or with crusty bread if desired.

Notes

You can substitute zucchini with asparagus, broccoli, or carrots depending on preference.

Boneless, skinless chicken thighs can be used for extra juiciness; adjust cooking time if needed.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat in a 350°F oven until warmed through for best texture, or microwave in short intervals.

The balsamic glaze can be prepared up to one day in advance and reheated gently before use.

Ensure packaged ingredients like Dijon mustard are certified gluten-free if necessary.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with vegetables
Calories: 420
Sugar: 18g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg