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To make Balsamic Chicken with Veggies, you need the following main ingredients: - 4 boneless, skinless chicken breasts - 1/2 cup balsamic vinegar - 3 tablespoons honey - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried Italian herbs - Salt and pepper to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved These ingredients create a tasty meal that is simple and healthy. The balsamic vinegar gives a nice tang. Honey adds a sweet touch. The veggies provide color and crunch. You can add more flavor with optional ingredients: - Fresh basil leaves for garnish - Lemon juice for brightness - Red pepper flakes for heat These extras can make your dish even better. Basil adds freshness, while lemon juice gives a zesty kick. Red pepper flakes can spice things up. For this recipe, you will need: - A mixing bowl - A whisk - A large baking dish - A sharp knife and cutting board - A meat thermometer These tools help you prepare and cook your meal. The mixing bowl is for the marinade. The baking dish holds everything while baking. The meat thermometer ensures your chicken is safe to eat. For the complete process, check out the Full Recipe. Start by making a tasty marinade. In a bowl, mix balsamic vinegar, honey, olive oil, minced garlic, dried Italian herbs, salt, and pepper. Whisk it well until smooth. Put the chicken breasts in a resealable bag or container. Pour the marinade over the chicken, making sure it covers all sides. Seal it tight and place it in the fridge. Let it marinate for at least 30 minutes. If you want a stronger flavor, marinate up to 2 hours. While the chicken marinates, it's time to prep the veggies. Grab a large mixing bowl. Add the sliced red and yellow bell peppers, zucchini, and halved cherry tomatoes. Drizzle some olive oil over them. Sprinkle salt and pepper to taste. Toss everything together with your hands. Make sure all the veggies are coated evenly. This step adds flavor and makes the dish colorful. Now, let's get cooking! Preheat your oven to 400°F (200°C). Take a large baking dish and place the marinated chicken breasts in the center. Arrange the seasoned veggies around the chicken. This not only adds flavor but also makes for a pretty presentation. Bake everything in the oven for 25-30 minutes. The chicken is ready when it reaches an internal temperature of 165°F. The veggies should be tender and bright. When done, let the chicken rest for a few minutes. Slice it up and serve with the delicious veggies. Drizzle any leftover juices from the pan over the top for extra taste. For the full recipe, check out the instructions above. Enjoy your meal! To get the best flavor, you must marinate the chicken. Use balsamic vinegar, honey, and garlic. These ingredients blend well and create a rich taste. Let the chicken sit in the marinade for at least 30 minutes. If you have more time, marinate it for two hours. This extra time makes a big difference. Cooking chicken can be tricky. To ensure it stays juicy, cook it to 165°F. Use a meat thermometer to check the temperature. This way, you avoid dry chicken. Bake it at 400°F for 25-30 minutes. Keep an eye on it. The chicken should be firm but not hard. A great dish deserves a great look. Serve the chicken and veggies on a large platter. Arrange the colorful veggies around the chicken. This makes the dish inviting. Add fresh basil leaves on top for color. You can also drizzle some balsamic reduction for extra flair. A beautiful plate makes the meal even better. For the full recipe, visit the section above. {{image_2}} You can easily swap chicken for turkey or tofu. Both options work well with balsamic flavors. Turkey offers a lean protein choice, while tofu provides a plant-based option. If you use tofu, press it first to remove extra water. This helps it soak up the marinade better. Feel free to mix your favorite veggies in this dish. Broccoli, asparagus, or carrots can add great taste and color. You can also use frozen veggies for convenience. Just adjust the cooking time so they don’t get too soft. To make your dish unique, add spices or herbs. Try paprika for a smoky flavor or rosemary for a fragrant twist. Fresh herbs like thyme or parsley can brighten the dish. A pinch of red pepper flakes adds heat if you like spice. For more ideas on how to make this dish your own, check out the Full Recipe. After you enjoy your balsamic chicken with veggies, store leftovers right away. Let the dish cool down to room temperature. Use an airtight container to keep the food fresh. It lasts in the fridge for up to three days. Keep the chicken and veggies separate if you can. This helps maintain their textures. When you are ready to eat the leftovers, you can reheat them easily. Preheat your oven to 350°F (175°C). Place the chicken and veggies in an oven-safe dish. Cover with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave. Just cover the dish and heat for 2-3 minutes. Stir halfway for even heating. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Use freezer-safe bags or containers. Be sure to remove as much air as possible to prevent freezer burn. It can stay frozen for up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. Enjoy your meal even after a long day! For the full recipe, check out the Balsamic Bliss Chicken with Colorful Veggies. To make Balsamic Chicken with Veggies gluten-free, check your balsamic vinegar. Most brands are gluten-free, but some may add ingredients that contain gluten. Always read labels carefully. You can also use gluten-free honey if you want to ensure it is safe. The chicken and veggies are naturally gluten-free, so the dish will still be delicious! This dish is great on its own, but you can add sides. Here are some ideas: - Quinoa: It adds a nice texture. - Brown Rice: This is filling and healthy. - Steamed Broccoli: It’s a great color match. - Garlic Bread: This adds a tasty crunch. Each of these sides will enhance your meal and make it more filling. Yes, you can prepare Balsamic Chicken with Veggies ahead of time. Marinate the chicken the night before. You can also chop the veggies and store them in the fridge. When you are ready to cook, just bake everything. This makes your cooking time quicker and easier, perfect for busy days. For the full recipe, check the earlier section. This post covered the steps to make Balsamic Chicken with Veggies. We discussed the key ingredients and equipment you need. I provided clear steps for marinating, preparing, and baking. You learned tips for flavor, cooking, and presentation. Variations allow for personal touches, and storage tips ensure fresh leftovers. In closing, this dish is simple, tasty, and adaptable. It can fit any meal plan and is an easy win for your table. Enjoy making it your own adventure in cooking!

Balsamic Chicken with Veggies

Discover a delicious way to elevate your dinners with Balsamic Bliss Chicken with Colorful Veggies! This easy recipe features tender chicken marinated in a sweet and tangy balsamic glaze, perfectly paired with vibrant bell peppers, zucchini, and cherry tomatoes. In just 45 minutes, you can create a flavorful meal that's healthy and satisfying. Click through for step-by-step instructions and enjoy a taste of bliss tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1/2 cup balsamic vinegar

3 tablespoons honey

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried Italian herbs

Salt and pepper to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 cup cherry tomatoes, halved

Fresh basil leaves for garnish

Instructions
 

Marinate the Chicken: In a bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried Italian herbs, salt, and pepper to create the marinade. Place the chicken breasts in a resealable bag or container, pour the marinade over them, and let it marinate for at least 30 minutes in the refrigerator (or up to 2 hours for more flavor).

    Preheat the Oven: Preheat your oven to 400°F (200°C).

      Prepare the Veggies: In a large mixing bowl, combine the sliced red and yellow bell peppers, zucchini, and cherry tomatoes. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat the vegetables evenly.

        Arrange in Baking Dish: In a large baking dish, arrange the marinated chicken breasts in the center, and surround them with the seasoned vegetables.

          Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the veggies are tender.

            Finish and Serve: Remove the baking dish from the oven. Let the chicken rest for a few minutes, then slice. Arrange the veggies around the chicken on a serving platter and drizzle any remaining jus from the pan over the top. Garnish with fresh basil leaves.

              Prep Time, Total Time, Servings: 10 mins | 45 mins | 4 servings

                - Presentation Tips: Serve the dish family-style on a large platter with a sprinkle of fresh basil for color. You can also drizzle more balsamic reduction over the top for added flair!