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- Chicken breasts and marinade basics - 4 boneless, skinless chicken breasts - 1 cup balsamic vinegar - 3 tablespoons honey - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste The chicken is the star here. It cooks tender and juicy. The marinade adds a sweet and tangy flavor. Use fresh chicken for the best taste. - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced I love colorful veggies. They not only look good but taste amazing too. Broccoli adds crunch, while the peppers bring sweetness. Zucchini cooks quickly and softens nicely. Cut the veggies into similar sizes for even cooking. - Fresh basil for garnish Basil adds a fresh touch. It brightens up the dish and adds aroma. You can sprinkle it on just before serving. Salt and pepper help enhance all the flavors. Make sure to season well before baking. Marinating the chicken Start by making the marinade. In a small bowl, mix balsamic vinegar, honey, olive oil, dried oregano, garlic powder, salt, and pepper. This mix gives the chicken great flavor. Place your chicken breasts in a large zip-lock bag or a shallow dish. Pour half of the marinade over the chicken. Seal the bag or cover the dish. Put it in the fridge for at least 30 minutes. If you have time, marinate for up to 2 hours for even more flavor. Arranging vegetables on the sheet pan While the chicken marinates, prepare the veggies. Grab a large sheet pan. Spread out the broccoli, sliced red bell peppers, yellow bell peppers, and zucchini evenly. Drizzle with olive oil and sprinkle with salt and pepper. Toss them well to coat in the oil and seasoning. This helps the veggies cook evenly. Key temperature settings Preheat your oven to 400°F (200°C). This high heat helps everything cook well and brown nicely. Once your oven is ready, remove the chicken from the marinade and discard the leftover marinade. Place the marinated chicken on the sheet pan with the veggies. Checking doneness of chicken and veggies Drizzle the remaining marinade over the chicken and veggies. Bake in the oven for about 25-30 minutes. Check that the chicken is cooked perfectly. It should reach an internal temperature of 165°F (74°C). The veggies should be tender and lightly caramelized. Once everything is cooked, take it out of the oven. Let it rest for a few minutes before serving. This helps the juices settle, making the chicken juicier. Garnish with fresh basil for a nice touch. Enjoy your bold flavor meal! Marinating the chicken helps it soak up all the rich flavors. For the best taste, marinate for at least 30 minutes. If you have more time, aim for 2 hours. This longer soak allows the chicken to absorb the marinade fully. If you want quick results, try using a vacuum seal bag. It speeds up the marinating process by pulling the liquid into the meat. Picking seasonal veggies makes this dish even better. Try using asparagus in spring or sweet corn in summer. For fall, roasted carrots and Brussels sprouts work great. Cut vegetables into similar sizes. This way, they cook evenly. For example, slice bell peppers into strips and chop zucchini into half-moons. Consistent sizes mean every bite is tender and tasty. Adjust seasoning to fit your taste. If you like things spicy, add red pepper flakes. For a hint of zest, squeeze fresh lemon juice before serving. Fresh herbs are key to brightening the meal. Chopped basil adds a fresh touch. You can also try parsley or thyme. These small changes can elevate the dish and make it even more delicious. {{image_2}} You can easily swap out chicken for other proteins. Turkey breasts work well and have a similar texture. Pork tenderloin also makes a great option. If you enjoy seafood, try salmon or shrimp. - Cooking times for different proteins: - Turkey breasts: 30-35 minutes - Pork tenderloin: 25-30 minutes - Salmon: 15-20 minutes - Shrimp: 10-15 minutes Mixing up your veggies is fun and easy. Carrots and snap peas add a nice crunch. Sweet potatoes or asparagus can also be great choices. - Ideas for other veggie pairings: - Brussels sprouts and cauliflower - Eggplant and cherry tomatoes - Green beans and mushrooms - Using frozen versus fresh vegetables: - Frozen veggies are quick and easy. They often cook faster. - Fresh veggies have a better texture and flavor. Choose what fits your schedule. Want to change the flavor? You can add spices like cumin or paprika to the marinade. Soy sauce or hot sauce can give it a kick. - Adding spices or sauces for different cuisines: - Italian: Add Italian herbs and Parmesan cheese. - Mexican: Use taco seasoning and lime juice. - Asian: Try ginger and sesame oil. - Using flavored balsamic vinegars: - Cherry or fig balsamic vinegars add a sweet touch. - Garlic or herb-infused balsamics can enhance the dish's savoriness. To keep your balsamic chicken and veggies fresh, store leftovers in the fridge. Use an airtight container. This helps keep the meal juicy and tasty. It stays good for up to three days. Make sure it cools down before sealing it. If you want to store it longer, freezing is a great option. Place the chicken and veggies in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When reheating, you want to keep the chicken moist. I suggest using the oven for the best results. Preheat it to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to trap steam. Heat for about 20 minutes. You can also use the microwave. Set it on medium power. Heat in short bursts, checking often. This way, you avoid drying it out. Aim for about 2-3 minutes, depending on your microwave. Always check that the chicken is hot throughout before serving. I suggest marinating the chicken for at least 30 minutes. This gives the chicken time to soak up the flavors. If you want a bolder taste, marinate for up to 2 hours. Avoid marinating for more than 2 hours. Over-marinating can make the chicken tough. Yes, you can! If you prefer grilling, marinate the chicken as usual. Grill it over medium heat for about 6-8 minutes per side. For slow cooking, place the chicken and veggies in a slow cooker. Cook on low for about 4-6 hours. Adjust cooking times based on your appliance. This dish pairs well with many sides. Try serving it with rice or quinoa for a filling meal. A fresh salad or garlic bread also complements the flavors nicely. Roasted potatoes can be a hearty addition too. Feel free to mix and match for your perfect dinner! This blog post covered how to make balsamic chicken and veggies. We explored ingredients, marinating, and baking. I shared tips for flavor and suggested variations for proteins and veggies. You learned how to store leftovers and reheat them correctly. Consider trying different vegetables or proteins to keep meals fun. Each tweak can add a new flavor. Cooking is all about creativity. Enjoy experimenting with this simple recipe!

Sheet Pan Balsamic Chicken & Veggies

Savor the delightful flavors of Savory Balsamic Chicken & Colorful Veggie Medley with this easy recipe! Marinated chicken pairs perfectly with a vibrant mix of broccoli, bell peppers, and zucchini, all roasted to perfection. This dish is not only delicious but also a feast for the eyes. Ready to impress your family at dinner? Click to explore the full recipe and bring this colorful meal to your table tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup balsamic vinegar

3 tablespoons honey

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

Fresh basil for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the balsamic vinegar, honey, olive oil, dried oregano, garlic powder, salt, and pepper. This will be your marinade.

      Place the chicken breasts in a large zip-lock bag or a shallow dish, and pour half of the marinade over them. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

        On a large sheet pan, arrange the broccoli florets, sliced red and yellow bell peppers, and zucchini in an even layer. Drizzle with olive oil and season with salt and pepper. Toss well to coat.

          Remove the chicken from the marinade (discard any leftover marinade), and place the marinated chicken breasts on the sheet pan with the veggies.

            Drizzle the remaining marinade over the chicken and vegetables.

              Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and lightly caramelized.

                Once done, remove from the oven and let it rest for a few minutes.

                  Garnish with fresh basil before serving.

                    Prep Time: 30 mins | Total Time: 1 hour | Servings: 4