Balsamic Glazed Chicken with Roasted Mediterranean Veggies
Looking for a healthy Mediterranean chicken recipe that’s bursting with flavor? This Balsamic Glazed Chicken with Roasted Veggies is just what you need! Not only does it bring together the tangy sweetness of balsamic vinegar, but it also features a vibrant medley of Mediterranean-inspired vegetables. Perfect for those busy weeknights when you crave something delicious and nutritious, this dish is a standout among chicken dinner ideas Mediterranean.
Imagine succulent chicken breasts coated in a rich balsamic glaze, paired with colorful roasted veggies like bell peppers, zucchini, and red onions. This recipe is one of my go-to Greek chicken dishes that brings a bit of sunshine to your dinner table, no matter the season.
A Perfect Balance of Flavor and Nutrition
This Balsamic Glazed Chicken is tender and juicy, complemented by the earthy sweetness of roasted Mediterranean vegetables. The combination of flavors creates a satisfying dish that’s not only healthy but also easy to prepare, making it an ideal choice for quick weeknight meals or weekend gatherings.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups bell peppers sliced (red, yellow, and green)
- 1 medium zucchini sliced
- 1 red onion sliced
- Fresh basil for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare Veggies: On a baking sheet, toss bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread them out evenly.
- Roast the Veggies: Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- Cook the Chicken: While the veggies are roasting, heat a skillet over medium-high heat. Remove chicken from the marinade and cook for 5-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C).
- Glaze and Serve: Once the chicken is cooked, drizzle the remaining marinade over the chicken and let it simmer for a couple of minutes to thicken. Serve the glazed chicken alongside roasted veggies, garnished with fresh basil if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 14g
- Protein: 30g
- Carbohydrates: 18g