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To make this tasty dish, gather the following items: - 4 boneless, skinless chicken breasts - 1 cup cherry tomatoes, halved - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 4 cloves garlic, minced - 1/3 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon dried Italian herbs (or Italian seasoning) - Fresh basil leaves, for garnish If you need to swap some ingredients, here are a few ideas: - Use chicken thighs instead of breasts for more flavor. - Any colorful bell pepper works well. Try green or orange. - Instead of broccoli, use green beans or asparagus. - Maple syrup can replace honey for a different taste. - If you don’t have Italian herbs, use a mix of oregano and thyme. When choosing veggies, freshness matters. Here’s how to pick the best: - Look for bright colors and firm textures. - Check cherry tomatoes for smooth skin and no bruises. - Choose broccoli with a deep green color and tight florets. - Bell peppers should feel heavy and have shiny skin. - Smell the produce; it should smell fresh and earthy. These tips help ensure your One-Pan Balsamic Chicken and Veggies turns out great! First, gather all your ingredients. This makes cooking easier and more fun. You need chicken, veggies, and a tasty marinade. Preheat your oven to 400°F (200°C) to get it ready for baking. While the oven heats, mix up the marinade. This step adds great flavor to your dish. 1. In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic, Italian herbs, salt, and pepper. This will be your marinade. 2. Put the chicken breasts in a big bowl and pour half of the marinade over them. Toss the chicken to coat it well. Let the chicken sit for about 15 minutes to soak up the flavors. 3. Line a large baking sheet with parchment paper or foil. This makes cleanup easier. 4. After marinating, place the chicken on one side of the baking sheet. 5. On the other side, add cherry tomatoes, broccoli, and sliced bell peppers. Drizzle the rest of the marinade over the veggies. 6. Sprinkle some salt and pepper on the veggies. Toss them gently to coat. Bake everything in the oven for 25-30 minutes. The chicken should reach 165°F (75°C) inside. The veggies need to be tender but not mushy. After baking, let the dish rest for 5 minutes. Then, slice the chicken and serve it with the roasted veggies. Drizzle any leftover juices from the tray over the meal for extra flavor. Enjoy this savory one-pan balsamic chicken and veggies! For the complete recipe, check the Full Recipe section. To make a great one-pan meal, choose the right pan. A large, rimmed baking sheet works best. This helps the heat circulate. Keep the chicken and veggies in a single layer. This allows even cooking and browning. You can boost the taste with fresh herbs. Try adding rosemary or thyme before baking. A splash of lemon juice also adds brightness. If you love spice, sprinkle some red pepper flakes. They will give your dish a fun kick. Don’t skip the marinating step! This helps the chicken soak up the flavors well. Avoid overcrowding the pan. If everything is too close together, the food will steam instead of roast. Finally, remember to check the chicken's temperature. It should reach 165°F for safe eating. For the full recipe, check the details above! {{image_2}} You can switch chicken for other proteins. Try pork tenderloin for a juicy taste. Salmon works well, too, adding a rich flavor. Tofu is a great choice for a vegan option. Just cut it into cubes and marinate it like chicken. Each protein brings a unique twist to the dish. Feel free to mix up the veggies. Zucchini, carrots, or asparagus can all shine in this recipe. Try adding green beans for a nice crunch. Sweet potatoes add sweetness and heartiness. Just make sure to cut them into even pieces. This way, they cook at the same time as the chicken. You can easily change this recipe to fit your diet. For gluten-free meals, ensure your balsamic vinegar is gluten-free. Use low-sodium soy sauce instead of honey for a lower sugar option. If you are vegetarian, skip the chicken and focus on the veggies. This dish is flexible and can meet many dietary needs. For the full recipe, check above. Storing leftovers is easy with this dish. Once it cools, place chicken and veggies in an airtight container. This keeps them fresh. Make sure to separate chicken from veggies if you want. Store in the fridge for up to three days. If you want to keep them longer, consider freezing. When you are ready to eat, reheating is simple. You can use the microwave or the oven. For the microwave, place the chicken and veggies on a plate. Heat for one to two minutes. Stir halfway through for even heat. If using the oven, preheat to 350°F (175°C). Bake for about 10-15 minutes until hot. This keeps the chicken juicy and the veggies tender. Freezing is perfect for meal prep. To freeze, let the dish cool completely. Place the chicken and veggies in freezer-safe bags. Remove as much air as possible before sealing. Label the bags with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above. This way, you enjoy a tasty meal anytime! Check the Full Recipe for more details. The total time to cook One-Pan Balsamic Chicken and Veggies is about 45 minutes. This includes 15 minutes of prep time and 25 to 30 minutes of cooking time. You want the chicken to reach 165°F (75°C) for safe eating. This dish cooks quickly and is perfect for busy nights. Yes, you can make this dish in advance. You can marinate the chicken up to a day ahead. Just keep it in the fridge until you are ready to cook. This lets the flavors mix well. For best results, cook the veggies fresh. You can also prepare it all and reheat when ready to eat. You can serve this dish with many sides. Here are some tasty options: - Rice or quinoa for a filling meal - A fresh green salad for crunch - Garlic bread to soak up the sauce - Mashed potatoes for comfort food These sides will complement the flavors of the chicken and veggies well. For the full recipe, check the detailed steps above. In this blog post, we explored all you need for making One-Pan Balsamic Chicken and Veggies. We covered every ingredient, including substitutions and fresh produce tips. I shared a step-by-step guide for cooking and perfect timing. You learned helpful tips for flavor and common mistakes. We discussed variations for proteins and veggies to fit your needs. Finally, we highlighted storage and reheating tips. Enjoy your cooking journey and make this dish your own!

One-Pan Balsamic Chicken and Veggies

Discover the deliciously simple One-Pan Balsamic Chicken and Veggies recipe that will elevate your weeknight dinners! This easy dish combines tender chicken breasts with vibrant cherry tomatoes, broccoli, and sweet bell peppers, all drizzled with a flavorful balsamic marinade. Perfect for busy evenings, it’s both healthy and satisfying. Click through for step-by-step instructions and treat yourself to a meal everyone will love!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup cherry tomatoes, halved

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

4 cloves garlic, minced

1/3 cup balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried Italian herbs (or Italian seasoning)

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, Italian herbs, salt, and pepper to create a marinade.

      In a large bowl, add the chicken breasts and pour half of the marinade over them. Toss to coat and let it marinate for about 15 minutes.

        While the chicken is marinating, line a large baking sheet with parchment paper or foil for easy cleanup.

          Place the marinated chicken breasts on one side of the baking sheet.

            On the other side, add the cherry tomatoes, broccoli florets, and sliced bell peppers. Drizzle the remaining marinade over the vegetables.

              Season the veggies with a little salt and pepper, and toss them gently to ensure they are well-coated.

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

                  Once cooked, remove from the oven and let rest for about 5 minutes.

                    Slice the chicken and serve alongside the roasted veggies. Drizzle any remaining juices from the baking tray over the dish.

                      Garnish with fresh basil leaves for an added burst of flavor.

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