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Here’s what you need to make Balsamic Glazed Chicken and Veggies. Gather these fresh ingredients: - 4 boneless, skinless chicken breasts - 2 cups mixed bell peppers (red, yellow, green), sliced into thin strips - 1 medium red onion, sliced into wedges - 2 cups Brussels sprouts, halved for even cooking - 1/2 cup balsamic vinegar - 1/4 cup honey for sweetness - 2 tablespoons olive oil for roasting - 3 cloves garlic, finely minced - Salt and freshly ground pepper to taste - Fresh basil leaves for a pop of color and flavor (optional) These ingredients create a colorful, tasty dish. The chicken gets a lovely glaze, while the veggies add crunch and sweetness. You can find these ingredients easily at your local grocery store. When you choose your veggies, pick the freshest ones. This choice will boost the flavor of your dish. The balsamic vinegar pairs perfectly with honey, giving it a sweet and tangy taste. Don't forget the garlic! It adds a bold flavor you will love. Let your creativity shine! You can mix in other veggies if you like. Think about zucchini or asparagus for extra variety. Enjoy cooking this delightful meal! 1. Preheating the oven Preheat your oven to 400°F (200°C). This helps cook both the chicken and veggies evenly. 2. Whisking the balsamic glaze In a medium bowl, mix 1/2 cup balsamic vinegar, 1/4 cup honey, and 3 minced garlic cloves. Add salt and pepper to taste. Whisk until smooth and thickened. 3. Arranging the chicken in the baking dish Take 4 boneless, skinless chicken breasts and place them in a large baking dish. Pour half of the balsamic glaze over the chicken. Ensure each piece is well coated. 1. Coating the chicken with glaze Use a brush or spoon to cover the chicken with the glaze. This adds flavor and helps keep the chicken juicy. 2. Preparing the vegetable mixture In a separate bowl, mix 2 cups of sliced bell peppers, 1 medium red onion cut into wedges, and 2 cups of halved Brussels sprouts. Drizzle with 2 tablespoons of olive oil and the rest of the balsamic glaze. Toss gently to coat the veggies. 3. Baking instructions Spread the veggie mix around the chicken in the baking dish. Place it in the preheated oven and bake for 25-30 minutes. The chicken should reach 165°F (75°C) when done. The veggies will be tender and caramelized. 1. Resting the chicken Once cooked, take the dish out of the oven. Let it rest for about 5 minutes. This step keeps the chicken moist and flavorful. 2. Serving suggestions Serve the chicken and veggies on a large platter. Drizzle with any remaining glaze from the dish. You can also add lemon wedges for a bright, zesty touch. To make the glaze just right, balance the balsamic vinegar and honey. You want a mix that is both tangy and sweet. If it tastes too sour, add more honey. If it’s too sweet, add a splash of vinegar. The glaze should be thick enough to stick to your chicken. If it’s too runny, cook it on the stove for a few minutes to thicken. To keep your chicken juicy, don’t overcook it. Use a meat thermometer to check the center. Aim for 165°F (75°C) for safe eating. Choose a glass or metal baking dish. These types help with even heat and browning, giving you the best results. For a pretty presentation, serve the chicken and veggies on a large platter. Drizzle some extra glaze over the top for a shiny finish. You can also add lemon wedges on the side. Their bright flavor pairs well with the sweet glaze. Consider serving with rice or a fresh salad to complete your meal. {{image_4}} You can change up the veggies in this dish to match your taste. Here are some great options: - Zucchini, sliced into rounds - Carrots, cut into sticks - Asparagus, trimmed and halved - Broccoli florets for more crunch If you want to switch the protein, try these: - Turkey cutlets for a leaner choice - Tofu for a vegetarian option - Pork tenderloin for a different flavor Want to boost the taste? Here are some fun ideas: - Add fresh herbs like thyme or rosemary for more aroma - Sprinkle crushed red pepper for a spicy kick - Use smoked paprika for a deeper flavor If you prefer a thicker glaze, try this: - Reduce the balsamic vinegar in a pan until it thickens. This creates a rich, syrupy glaze. This dish can fit many diets! Here are some simple swaps: - For gluten-free, ensure your balsamic vinegar is labeled gluten-free. Most are! - Use cauliflower rice or zucchini noodles to keep it low-carb. This way, you enjoy the flavor without the carbs. To keep your Balsamic Glazed Chicken and Veggies fresh, place leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. Store the dish in the fridge. It lasts about three to four days. Always check for any signs of spoilage before eating. You can reheat chicken and veggies in several ways. The oven is best. Preheat it to 350°F (175°C). Place the leftovers in a baking dish, cover with foil, and heat for about 15-20 minutes. You can also use the microwave. Heat in 30-second bursts until warm. To keep the chicken moist, add a splash of broth or water. To freeze leftovers, let the dish cool completely. Then, portion it into freezer-safe containers. Leave a little space at the top for expansion. It can stay in the freezer for up to three months. To thaw, place the container in the fridge overnight. Reheat as described above for best results. The internal temperature for cooked chicken should be 165°F (75°C). This ensures the chicken is safe to eat and juicy. Use a meat thermometer to check the thickest part of the chicken. It’s the best way to avoid undercooking or overcooking. Trust me, no one likes dry chicken! Yes, you can make the balsamic glaze in advance. Just mix balsamic vinegar, honey, and garlic in a bowl. Store it in the fridge for up to a week. This saves you time when you’re ready to cook. Just remember to give it a good stir before using. A great side dish is garlic mashed potatoes. They pair well with the chicken and veggies. You can also serve a fresh green salad. The salad adds crunch and balances the flavors. Another option is quinoa, which is healthy and filling. Choose what you love! This recipe combines tasty chicken and colorful veggies for a healthy meal. You learned about preparing ingredients, roasting, and serving. Remember to balance flavors for the best glaze. Storing leftovers properly keeps them fresh. Feel free to experiment with different veggies or proteins. With these tips, your meals can be simple and delicious. Enjoy making this dish, it’s easy to master, and perfect for any dinner night.

Balsamic Glazed Chicken and Veggies

Discover the mouthwatering recipe for Balsamic Bliss Chicken & Veggies that will delight your taste buds! This easy, healthy dinner is packed with boneless chicken breasts, colorful bell peppers, and Brussels sprouts, all coated in a sweet balsamic glaze. Perfect for busy weeknights, it's ready in just 45 minutes! Click through to explore this delicious recipe and serve a flavorful meal your family will love.
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Ingredients
  

4 boneless, skinless chicken breasts

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

1 medium red onion, sliced into wedges

2 cups Brussels sprouts, halved for even cooking

1/2 cup balsamic vinegar

1/4 cup honey for sweetness

2 tablespoons olive oil for roasting

3 cloves garlic, finely minced

Salt and freshly ground pepper to taste

Fresh basil leaves for a pop of color and flavor (optional)

Instructions
 

Preheat your oven to 400°F (200°C). This ensures even cooking for both the chicken and the vegetables.

    In a medium bowl, whisk together the balsamic vinegar, honey, minced garlic, and a generous pinch of salt and pepper to create a delicious glaze. The mixture should be well combined and slightly thickened.

      In a large baking dish, lay the chicken breasts side by side in a single layer. Pour half of the balsamic glaze over them, using a brush or the back of a spoon to ensure each breast is evenly coated.

        In a separate mixing bowl, combine the sliced bell peppers, red onion wedges, and halved Brussels sprouts. Drizzle with the olive oil and the remaining balsamic glaze, then toss gently to coat the vegetables uniformly with the flavors.

          Spread the colorful vegetable mixture evenly around the chicken in the baking dish, ensuring they’re nestled in for roasting alongside the chicken.

            Carefully place the baking dish in the preheated oven and bake for approximately 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) while the veggies become tender and caramelized.

              Once cooked, remove the baking dish from the oven and allow it to rest for about 5 minutes. This step helps the chicken retain its juices. If desired, sprinkle with fresh basil leaves just before serving for added flavor and a lovely garnish.

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

                  - Presentation Tips: Consider serving the chicken and vegetables on a large platter, drizzled with the remaining glaze from the dish for an appealing look. You can also add lemon wedges on the side for a zesty touch.