Balsamic Glazed Chicken and Veggies

$- 4 boneless, skinless chicken breasts - 2 cups mixed bell peppers (red, yellow, green), sliced - 1 medium red onion, sliced - 2 cups Brussels sprouts, halved You will start with chicken breasts. These are lean and cook well. Next, use mixed bell peppers for color and taste. They add sweetness and crunch. The red onion gives a sharp flavor that balances the dish. Brussels sprouts add a great texture and nutrition. - 1/2 cup balsamic vinegar - 1/4 cup honey - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper to taste For the glaze, balsamic vinegar is key. It adds tang and shine. Honey balances the acidity with sweetness. Olive oil helps the glaze stick and adds richness. Minced garlic gives a punch of flavor. Salt and pepper bring out all the tastes. - Fresh basil You can add fresh basil for a pop of color and fresh taste. It brightens the dish and makes it look fancy. - Preheat the oven to 400°F (200°C). This step is key for even cooking. - In a bowl, whisk together the balsamic vinegar, honey, minced garlic, salt, and pepper. Mix until smooth. This glaze adds a rich flavor to the chicken and veggies. - Layer the chicken breasts in the large baking dish. Pour half of the balsamic glaze over the chicken. Make sure each piece is well coated. - In another bowl, take the sliced bell peppers, red onion, and Brussels sprouts. Drizzle them with olive oil and the remaining glaze. Toss the veggies until they are evenly coated. - Scatter the vegetable mixture around the chicken in the baking dish. Bake in the preheated oven for about 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the veggies are tender. - Once baked, remove the dish from the oven. Let it rest for 5 minutes before serving. This helps keep the chicken juicy. You can add fresh basil on top for a nice touch! To cook chicken well, aim for an internal temperature of 165°F (75°C). This ensures the meat is safe to eat and juicy. Use a meat thermometer for accuracy. Let the chicken rest after baking for five minutes. This helps it retain moisture and flavor. For tasty veggies, season them well. Use salt, pepper, and a splash of balsamic glaze before baking. Toss the veggies in olive oil to help the seasoning stick. Cook them until they are tender and slightly caramelized. This adds depth and sweetness to their flavor. To make cleanup easy, line your baking dish with foil. This helps avoid stuck-on food. After cooking, soak pots and pans in hot soapy water. This softens any residue for easy cleaning. Wipe down surfaces with a damp cloth to finish. {{image_2}} You can swap chicken for turkey or tofu. Turkey gives a similar taste and texture. It also cooks well with the balsamic glaze. Tofu is a great choice for a plant-based dish. Use firm tofu for the best results. Press it to remove extra water, then cut into cubes. This helps it absorb flavor better. Feel free to change up the veggies in your dish. Zucchini, asparagus, or carrots work nicely. These veggies add color and crunch. You can also use broccoli or cauliflower for a different twist. Just make sure to cut them into similar sizes. This ensures even cooking and flavor mixing. To make your dish pop, add herbs and spices. Fresh thyme or rosemary pairs well with the glaze. You can also try crushed red pepper for a kick. A pinch of smoked paprika adds depth too. Mix these into the glaze before cooking for a richer taste. Experimenting with flavors keeps meals exciting and unique. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. Make sure to seal it tightly. Store it in the refrigerator. Leftovers will stay fresh for up to three days. Keeping the food in a single layer helps maintain texture. For the best taste, reheat the chicken and veggies in the oven. Preheat your oven to 350°F (175°C). Place the food in a baking dish, cover it with foil, and heat for about 15-20 minutes. This method keeps the chicken juicy and the veggies crisp. You can also use a microwave for quick reheating. Just cover the plate to prevent splatter and heat for 1-2 minutes. Yes, you can freeze Balsamic Glazed Chicken and Veggies. First, let it cool completely. Then, transfer the food to a freezer-safe container. Make sure to remove as much air as possible. Label the container with the date. The dish can stay in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. It takes about 45 minutes to cook Balsamic Glazed Chicken. This includes 15 minutes for prep and 30 minutes in the oven. The chicken needs to reach an internal temperature of 165°F. The veggies should be tender and cooked through. This timing works well for both chicken and veggies, ensuring everything cooks perfectly. Yes, you can make this dish ahead of time. You can prep the chicken and veggies a day before. Store them in the fridge with the glaze on them. This lets the flavors mix well. When you are ready, just bake them. This makes meal prep easy and saves time. You can serve Balsamic Glazed Chicken with many sides. Some good options are: - Rice or quinoa for a filling base. - A fresh green salad with a light dressing. - Garlic bread for a crunchy side. - Roasted potatoes for added flavor. These sides will complement the chicken and veggies well, making a tasty meal. You now have all the steps to make delicious Balsamic Glazed Chicken. We covered the key ingredients, from chicken and veggies to the rich balsamic glaze. You learned about cooking methods, storage tips, and ways to change up the recipe. With these insights, you can enjoy a tasty, easy meal any night. Remember, you can always add your favorite flavors. Now, get ready to impress both yourself and your guests with this meal!$

Balsamic Glazed Chicken and Veggies

Discover the delicious flavor of Balsamic Bliss Chicken & Veggies! This easy recipe combines tender chicken breasts with vibrant bell peppers, Brussels sprouts, and a sweet balsamic glaze, making it a perfect one-pan meal for any night of the week. In just 45 minutes, you can whip up a healthy dish that's sure to impress. Click through to explore the full recipe and elevate your weeknight dinners!

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Ingredients

4 boneless, skinless chicken breasts

2 cups mixed bell peppers (red, yellow, green), sliced

1 medium red onion, sliced

2 cups Brussels sprouts, halved

1/2 cup balsamic vinegar

1/4 cup honey

2 tablespoons olive oil

3 cloves garlic, minced

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).

In a bowl, whisk together the balsamic vinegar, honey, minced garlic, salt, and pepper to create the glaze.

In a large baking dish, arrange the chicken breasts in a single layer. Pour half of the balsamic glaze over the chicken, ensuring they are well coated.

In a separate bowl, combine the sliced bell peppers, red onion, and Brussels sprouts. Drizzle with olive oil and the remaining balsamic glaze, tossing to coat the veggies evenly.

Scatter the vegetable mixture around the chicken in the baking dish.

Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the veggies are tender.

Remove from the oven and let it rest for 5 minutes. If desired, garnish with fresh basil before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4