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To make balsamic glazed chicken and veggies, you need the following items: - 4 boneless, skinless chicken breasts - 1 cup balsamic vinegar - 2 tablespoons honey - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 1 red bell pepper, sliced into strips - 1 zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved - Fresh basil leaves, for garnish These ingredients work together to create a dish that is both tasty and colorful. The chicken absorbs the flavor of the balsamic vinegar and honey, while the veggies add crunch and color. You can find the full recipe to see how to combine these ingredients into a meal that pleases everyone. To start, grab a medium bowl. Combine 1 cup of balsamic vinegar, 2 tablespoons of honey, and 2 minced garlic cloves. Add 3 tablespoons of olive oil and 1 teaspoon of dried oregano. Sprinkle in salt and pepper to taste. Whisk it all together until smooth. This glaze will give your chicken and veggies a rich flavor. Next, take 4 boneless, skinless chicken breasts. Place them in a resealable bag or shallow dish. Pour half of your balsamic glaze over the chicken. Make sure each piece is coated well. Seal the bag or cover the dish. Let it marinate in the fridge for at least 30 minutes. If you have time, let it sit for 1-2 hours for better taste. Now, preheat your grill or oven to 400°F (200°C). If you use a grill, oil the grates lightly to stop sticking. While the chicken marinates, get your veggies ready. Take a bowl and toss sliced red bell pepper, zucchini half-moons, and halved cherry tomatoes with olive oil. Season them with salt and pepper until they are coated. Once you finish, set them aside. After marinating, take the chicken out and throw away the leftover marinade. If grilling, cook the chicken for about 6-7 minutes on each side. Aim for an internal temperature of 165°F (75°C). If baking, place the chicken on a baking sheet and cook for 25-30 minutes. In the last 10 minutes, add the veggies to the grill or oven. They should be tender and slightly charred. Once everything is done, brush the remaining balsamic glaze over the chicken. Let it rest for a few minutes, then slice it into medallions. Serve the chicken on a platter with the roasted veggies and add fresh basil leaves on top for a nice touch. For more details, check the Full Recipe. To cook chicken perfectly, start with even thickness. Pound the chicken breasts to ensure they cook evenly. This helps avoid dry parts. Use a meat thermometer to check for doneness. The safe temperature is 165°F (75°C). Let the chicken rest after cooking. This helps keep it juicy. For a stronger balsamic taste, add a splash of balsamic reduction to your glaze. This will give a rich depth to your dish. You can also add fresh herbs like rosemary or thyme for extra flavor. These herbs pair well with the balsamic vinegar. Adjust the honey based on your sweetness preference. - Ideal sides to pair with the dish: Serve with a side of quinoa or wild rice. A fresh green salad also works well. You can even add roasted potatoes for a more filling meal. - Presentation tips: Slice the chicken into medallions for a nice look. Arrange the veggies around the chicken for color. Use a sprinkle of fresh basil on top for a pop of green. This makes your dish look even more inviting. Check out the Full Recipe to enjoy this tasty meal! {{image_4}} You can switch out a few ingredients to fit your taste. Use maple syrup instead of honey for a different sweetness. Try apple cider vinegar if you don't have balsamic vinegar. For the chicken, you can use turkey or tofu for a vegan option. You can also try different herbs, like thyme or rosemary, instead of oregano. Feel free to add more veggies to your dish. Broccoli florets, asparagus, or carrots all work well. You can also use eggplant or mushrooms for extra flavor. Mixing in seasonal vegetables can make the dish even more colorful and fun. You can cook this dish in different ways. - Grilling vs. Baking: Grilling gives the chicken a smoky flavor and nice grill marks. It takes about 12-14 minutes total on medium heat. Baking is easy and hands-off. It takes about 25-30 minutes at 400°F. Both methods are tasty, so choose what works best for you. You can find the full recipe for Balsamic Glazed Chicken and Veggies at the start of this article. To store your leftovers, let the chicken and veggies cool completely. Place them in an airtight container. Keep the container in the fridge. Leftovers stay good for about three to four days. Make sure to label the container with the date. This helps you keep track of how long they have been stored. When you're ready to eat, take the leftovers out. You can reheat them in several ways. The oven is best for even heating. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15 minutes or until warm. You can also use a microwave. Heat in short bursts to avoid overcooking. Stir the food between bursts for even heating. If you want to save the dish for later, freezing is a great option. To freeze, let the chicken and veggies cool first. Place them in freezer-safe bags. Try to remove as much air as possible before sealing. Label each bag with the date. You can store them in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. Yes, you can. Try pork, turkey, or tofu. These proteins work well with balsamic glaze. Each option brings its unique taste and texture. Adjust cooking times based on the protein you choose. You can marinate the chicken for 30 minutes to 2 hours. The longer it sits, the more flavor it gains. Just remember to keep it in the fridge while marinating. This keeps it safe to eat. If you're out of balsamic vinegar, use red wine vinegar or apple cider vinegar instead. Add a bit of sugar or honey to mimic the glaze's sweetness. This swap still gives you a tasty dish. Yes, this recipe is gluten-free! The ingredients do not include any gluten. Always check labels to ensure your ingredients are safe, especially with sauces and marinades. Yes, you can make this dish ahead. Cook the chicken and veggies, then store them in the fridge. Reheat before serving for the best taste. This makes meal prep easy and quick! Check out the Full Recipe for detailed steps to make this delicious dish. This blog post covered a simple and tasty chicken recipe. You learned about ingredients, prep steps, and cooking tips. We also shared storage info and answered common questions. Cooking should be fun and stress-free. With a few easy steps, you can enjoy a delicious meal. Try different ingredients to make this dish your own. Happy cooking!

Balsamic Glazed Chicken and Veggies

Indulge in the delightful flavors of Balsamic Bliss Chicken & Veggies! This easy recipe combines succulent marinated chicken breasts with vibrant vegetables for a wholesome meal. Discover how to create a tasty balsamic glaze and perfectly roast your veggies alongside the chicken. Ready in just 45 minutes, this dish is perfect for family dinners or meal prep. Click through to explore the full recipe and elevate your cooking tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup balsamic vinegar

2 tablespoons honey

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

1 red bell pepper, sliced into strips

1 zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

Fresh basil leaves, for garnish

Instructions
 

Prepare the Balsamic Glaze: In a medium-sized mixing bowl, combine the balsamic vinegar, honey, minced garlic, olive oil, dried oregano, salt, and freshly ground black pepper. Whisk together until well-blended and the honey is fully dissolved to create a flavorful glaze.

    Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the balsamic glaze over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (for best results, marinate for 1-2 hours).

      Preheat Your Cooking Surface: Preheat your grill or oven to 400°F (200°C). If you’re using a grill, lightly oil the grill grates to prevent sticking.

        Prep the Vegetables: While the chicken marinates, prepare the veggies. In a separate bowl, toss the sliced red bell pepper, zucchini, and halved cherry tomatoes with olive oil, and season with salt and pepper until evenly coated.

          Cook the Chicken: Remove the chicken from the marinade, discarding the marinade afterward. If grilling, cook the chicken for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). For baking, arrange the chicken on a prepared baking sheet and cook for 25-30 minutes.

            Roast the Vegetables: In the last 10 minutes of cooking the chicken, add the prepared vegetables to the grill or oven. They should cook until tender and have a slight char, enhancing their sweetness.

              Glaze and Rest: Once the chicken and vegetables are cooked, remove them from the heat. Brush the remaining balsamic glaze over the cooked chicken to add an extra layer of flavor.

                Slice and Serve: Allow the chicken to rest for a few minutes before slicing it into medallions. Arrange the sliced chicken beautifully on a serving platter, surrounded by the roasted vegetables. Finish the dish with a garnish of fresh basil leaves for a pop of color and flavor.

                  Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings