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Herb-Roasted Balsamic Glazed Chicken with Colorful Garden Vegetables

A delicious and colorful one-pan meal featuring juicy herb-roasted chicken and vibrant roasted vegetables, all finished with a sweet and tangy balsamic glaze.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 cups broccoli florets
  • 1 zucchini, sliced into half-moons
  • 1 yellow squash, sliced
  • 1 red bell pepper, chopped
  • 1 cup baby carrots
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 2 tablespoons chopped fresh parsley
  • For the Balsamic Glaze:
  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix together garlic powder, onion powder, Italian seasoning, smoked paprika, dried thyme, salt, and pepper.
  3. Rub the chicken breasts with 1 tablespoon olive oil and sprinkle with the herb mixture, ensuring even coating.
  4. On a large baking sheet, arrange the chicken breasts in the center.
  5. In a large bowl, toss the broccoli, zucchini, yellow squash, red bell pepper, baby carrots, red onion, and cherry tomatoes with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
  6. Scatter the vegetables around the chicken on the baking sheet.
  7. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
  8. While the chicken and vegetables are roasting, prepare the balsamic glaze: In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, minced garlic, and 1 tablespoon olive oil.
  9. Bring to a simmer over medium heat, then reduce heat and let it simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
  10. Remove the baking sheet from the oven.
  11. Drizzle the balsamic glaze over the chicken and vegetables.
  12. Garnish with chopped fresh parsley before serving.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 450 kcal
  • Sugar: 15 g
  • Fat: 18 g
  • Carbohydrates: 25 g
  • Protein: 40 g