One Pan Balsamic Chicken and Veggies Recipe

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Looking for a quick and satisfying meal that requires minimal cleanup? This One Pan Balsamic Chicken and Veggies recipe is the answer. Imagine juicy chicken breasts marinated in a tasty balsamic glaze, combined with vibrant bell peppers and other healthy vegetables – all roasted together in one dish. It’s perfect for busy weeknights when you want something both delicious and nutritious.

This dish stands out in the realm of Clean Chicken Dinner Recipes, offering a delightful balance of flavors while keeping your health goals in check. The combination of baked chicken and veggies in the oven brings out the natural sweetness of the vegetables, making it a hit with the whole family.

Delicious One Dish Chicken Meal

Balsamic chicken and veggies in a pan, featuring roasted bell peppers, zucchini, and red onion, garnished with basil.

This One Pan Balsamic Chicken and Veggies is a fantastic option for a healthy dinner. The chicken is tender and infused with balsamic vinegar, complemented by roasted bell peppers, zucchini, and red onion. The flavors meld wonderfully, creating a meal that is both comforting and energizing.

Perfect for those who enjoy Chicken and Veggies One Pan Oven meals, this recipe simplifies your cooking routine while ensuring every bite is packed with flavor.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 bell peppers (any color), sliced
  • 1 medium zucchini, sliced
  • 1 red onion, sliced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper.
  3. Marinate the Chicken: Place the chicken breasts in a large bowl or a resealable bag, then pour the marinade over. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).
  4. Arrange in a Pan: In a large baking dish or a sheet pan, arrange the marinated chicken breasts. Surround them with the sliced bell peppers, zucchini, and red onion.
  5. Bake: Drizzle any remaining marinade over the veggies. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Serve: Garnish with fresh basil if desired. This dish pairs beautifully with a side of quinoa or brown rice.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 320kcal
  • Fat: 10g
  • Protein: 40g
  • Carbohydrates: 15g