Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 bell peppers, diced
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- Salt and pepper to taste
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine balsamic vinegar, olive oil, garlic, honey, oregano, salt, and pepper. Add chicken breasts to marinate for at least 30 minutes.
- Chop bell peppers and zucchini into bite-sized pieces. Slice red onion into wedges.
- Arrange marinated chicken on one side of a large baking sheet. Toss vegetables with olive oil, salt, and pepper; spread them on the other side.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Let rest briefly before slicing; drizzle any leftover glaze over the dish before serving.
Notes
- Experiment with herbs like rosemary or thyme for added flavor.
- Feel free to substitute seasonal vegetables based on availability.
- For meal prep, store leftovers in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables (250g)
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg