## Ingredients You’ll Need
* Boneless, skinless chicken breasts
* Balsamic vinegar
* Olive oil
* Garlic cloves
* Fresh herbs (like rosemary or thyme)
* Assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onions)
* Salt and pepper to taste
## Step-by-Step Cooking Instructions
1. **Prep the chicken and veggies:** Pat the chicken dry, then season it with salt and pepper. Chop your vegetables into bite-sized pieces to ensure even cooking.
2. **Make the balsamic marinade:** In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, and fresh herbs.
3. **Combine everything:** Place the chicken breasts and veggies on a large baking sheet. Drizzle the balsamic mixture over them, making sure everything is evenly coated.
4. **Roast:** Bake in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until the chicken is cooked through and the veggies are tender and caramelized.
5. **Serve:** Let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted veggies, spooning any pan juices over the top.
## Tips for the Best Results
* **Don’t overcrowd the pan:** Giving the chicken and veggies enough space helps them roast properly instead of steaming.
* **Use fresh herbs:** They add a wonderful aromatic flavor that enhances the balsamic marinade.
* **Try different veggies:** Feel free to swap in your favorites like asparagus, carrots, or Brussels sprouts depending on the season.
## Why You’ll Love It
This one-pan meal is perfect for busy nights when you want something wholesome without fussing over multiple pots and pans. It’s gluten-free, packed with nutrients, and customizable to your taste. Plus, the balsamic glaze adds a sophisticated tang that makes this simple dish feel special.
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