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- 4 boneless, skinless chicken breasts - 1 cup cherry tomatoes, halved - 2 cups broccoli florets - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 4 cloves garlic, finely minced - 1/3 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons extra virgin olive oil The main ingredients are simple yet full of flavor. Chicken breasts provide a lean protein. The veggies, like broccoli and bell peppers, add color and crunch. Cherry tomatoes bring a sweet touch. - Salt and freshly ground black pepper to taste - 1 teaspoon dried Italian herbs (or Italian seasoning blend) - Fresh basil leaves, for garnish Seasoning makes a big difference in taste. Salt and pepper enhance all the flavors. Dried Italian herbs add warmth and depth to the dish. Fresh basil gives a bright finish and aroma. For the full recipe, check out the detailed instructions so you can make this easy dinner tonight! 1. Preheat your oven to 400°F (200°C). This will help cook the chicken and veggies evenly. 2. In a bowl, mix balsamic vinegar, honey, olive oil, minced garlic, and dried Italian herbs. Stir until well mixed to create a tasty marinade. 3. Place the chicken breasts in a large bowl and pour half of the marinade over them. Toss the chicken to coat it well. Let it sit for about 15 minutes. This step makes the chicken more flavorful. 1. Line a large baking sheet with parchment paper. This helps with easy cleanup after cooking. 2. On one side of the baking sheet, lay out the marinated chicken breasts. Leave some space between them for even cooking. 3. On the other side, add cherry tomatoes, broccoli florets, and sliced bell peppers. Pour the rest of the marinade over the veggies. 4. Sprinkle salt and pepper on the vegetables, then toss them gently to coat. 5. Put the baking sheet in the preheated oven and bake for 25-30 minutes. Check that the chicken reaches 165°F (75°C) and the veggies are tender. 1. After baking, take the sheet out of the oven. Let the dish rest for about 5 minutes. This helps keep the chicken juicy. 2. Slice the chicken into thick pieces and place them on plates with the roasted vegetables. Drizzle any juices from the pan over everything for extra flavor. 3. Garnish with fresh basil leaves for color and aroma. For the full recipe, be sure to check out the detailed instructions. To keep chicken juicy, marinate it for 15 minutes. The balsamic vinegar helps tenderize the meat. Make sure the oven is hot before you bake. This quick heat seals the juices inside. Always check that your chicken reaches 165°F for safety. For crispy veggies, do not overcrowd the baking sheet. Give them enough space to roast properly. Toss them in the marinade to infuse flavor and help with crispiness. If you want to mix it up, try different veggies. Asparagus, zucchini, or carrots can work great. For a different tang, use apple cider vinegar instead of balsamic. Lemon juice is another good substitute. You can even try a mix of both for a unique twist. Spices can take your dish to the next level. Consider adding paprika or red pepper flakes for heat. Fresh herbs, like thyme or rosemary, can add a lovely touch. Serve this meal with rice or quinoa for a filling side. A simple green salad can also be refreshing. For a heartier option, pair it with garlic bread to soak up those tasty juices. {{image_4}} You can switch the chicken for salmon or tofu. Salmon pairs well with balsamic flavors. It adds a rich taste and cooks quickly. Tofu offers a great plant-based option. Marinate it just like the chicken for the best results. You can change the flavor profile easily. Try an Italian-style herb blend. Mix in oregano, thyme, and rosemary. For a Mediterranean twist, add olives and feta cheese. These changes bring new life to the dish. If you need gluten-free options, this recipe is perfect. All ingredients are naturally gluten-free. For low-carb alternatives, swap out the honey for a sugar-free sweetener. You can also add more non-starchy veggies like zucchini or asparagus. This keeps the meal light and healthy. For the full recipe, check out the detailed instructions above! To store your One-Pan Balsamic Chicken and Veggies, let it cool first. This step keeps moisture in check. Place the chicken and veggies in an airtight container. Refrigerate the meal within two hours of cooking. It will stay fresh for up to three days. For reheating, the oven works best. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to prevent drying. Heat for about 15-20 minutes or until warm. You can also use the microwave. Heat in short intervals. Stir in between for even warming. To freeze, first cool the dish completely. Divide the chicken and veggies into portions. Use freezer-safe containers or bags. Remove as much air as possible. Label them with the date. You can freeze for up to three months. When ready to enjoy, thaw in the fridge overnight. Reheat as mentioned above. You can store One-Pan Balsamic Chicken and Veggies in the refrigerator for up to four days. Keep it in an airtight container. This helps keep the chicken juicy and the veggies fresh. Yes, you can make this dish ahead of time. Prepare the chicken and veggies, then store them separately. This way, you can quickly bake it when you are ready to eat. Reheat leftovers in the oven for best results. Set your oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Heat for about 15 minutes, until warmed through. Yes, you can use frozen vegetables. Just remember they may release more water. This can make your dish slightly saucier. Adjust cooking time as needed, usually a bit longer. Serve this dish with rice or quinoa for a filling meal. Crusty bread is great too! A side salad adds freshness and crunch. It's a perfect way to complete your dinner experience. This guide walks you through making One-Pan Balsamic Chicken and Veggies. We covered ingredients, cooking steps, and helpful tips. You can substitute ingredients or change flavors for variety. Whether you choose chicken, fish, or tofu, it’s all about making it your own. In the end, this dish is easy, tasty, and versatile. You can enjoy leftovers easily, too. Try this recipe, and see how simple dinner can be!

One-Pan Balsamic Chicken and Veggies

Discover the deliciousness of One-Pan Balsamic Chicken and Veggies! This easy-to-follow recipe features tender chicken breasts, vibrant vegetables, and a mouthwatering balsamic marinade, all roasted to perfection on one baking sheet. It’s the ideal meal for a busy weeknight, offering simplicity and flavor without the cleanup hassle. Click to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup cherry tomatoes, halved

2 cups broccoli florets

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

4 cloves garlic, finely minced

1/3 cup balsamic vinegar

2 tablespoons honey

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

1 teaspoon dried Italian herbs (or Italian seasoning blend)

Fresh basil leaves, for garnish

Instructions
 

Start by preheating your oven to 400°F (200°C) to create the perfect roasting environment for your chicken and vegetables.

    In a small mixing bowl, combine the balsamic vinegar, honey, olive oil, minced garlic, dried Italian herbs, and a pinch of salt and pepper. Whisk these ingredients together until they are well blended to form a flavorful marinade.

      In a spacious bowl, place the chicken breasts and pour half of the prepared marinade over them. Use your hands or tongs to gently toss the chicken until it is evenly coated. Allow the chicken to marinate for approximately 15 minutes. This step infuses the meat with delightful flavor.

        While the chicken marinates, line a large baking sheet with parchment paper or aluminum foil for hassle-free cleanup after cooking.

          On one side of the prepared baking sheet, arrange the marinated chicken breasts, ensuring they have enough space between them for even cooking.

            On the opposite side of the baking sheet, add the halved cherry tomatoes, broccoli florets, and the sliced red and yellow bell peppers. Drizzle the remaining marinade over the vegetables to enhance their taste.

              Lightly season the vegetables with a sprinkle of salt and pepper, then gently toss them with your hands or a spatula to ensure they are well-coated in the marinade.

                Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and vibrant.

                  Once cooked, carefully remove the baking sheet from the oven and allow the dish to rest for approximately 5 minutes. This helps the chicken retain its juices.

                    Slice the chicken breasts into thick pieces and arrange them on plates alongside the roasted vegetables. Drizzle any remaining juices from the baking tray over the entire dish for added flavor and moisture.

                      Finish off your meal by garnishing the plate with fresh basil leaves. This not only adds a pop of color but enhances the aroma and taste of your dish.

                        Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                          Optional Presentation Tips: To elevate the visual appeal, serve on a large platter and scatter additional basil leaves over the top right before serving. Pair with a crusty piece of bread to soak up those delicious juices!