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When it comes to creating meals that strike a harmonious balance between flavor and nutrition, few dishes can compete with Balsamic Glazed Chicken paired with a colorful veggie medley. This delightful recipe not only tantalizes your taste buds but also offers a feast for the eyes, making it a perfect choice for family dinners or special gatherings. The combination of succulent chicken breasts marinated in a rich, tangy balsamic glaze and a vibrant assortment of fresh vegetables results in a wholesome meal that is both satisfying and health-conscious.

Balsamic Glazed Chicken and Veggies

Discover the delightful Balsamic Glazed Chicken with a colorful veggie medley, a dish that perfectly balances flavor and nutrition. Enjoy juicy marinated chicken drizzled with a rich balsamic glaze, complemented by vibrant vegetables like broccoli, bell peppers, and zucchini. This versatile recipe is ideal for family dinners or special gatherings. Prepare this scrumptious meal that not only looks beautiful but also brings a wealth of health benefits to your table.
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

2 cups broccoli florets

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium zucchini, sliced

Fresh basil for garnish (optional)

Instructions
 

Marinate the Chicken: In a bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, oregano, thyme, salt, and pepper. Place the chicken breasts in a resealable bag or a shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

    Prep the Veggies: While the chicken is marinating, wash and chop the broccoli, bell peppers, and zucchini. Keep the pieces relatively uniform for even cooking.

      Cook the Chicken: Preheat your oven to 400°F (200°C). Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear the chicken breasts for about 3-4 minutes on each side until golden brown.

        Add the Veggies: Once the chicken is seared, add the broccoli, bell peppers, and zucchini to the skillet. Pour the reserved marinade over the chicken and vegetables.

          Bake: Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the veggies are tender.

            Garnish and Serve: Remove from the oven and let it rest for a few minutes. Optionally, garnish with fresh basil before serving. Plate the chicken with colorful veggies on the side and drizzle with additional balsamic glaze if desired.

              Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings