Balsamic chicken veggie bake: Photo by Marele van Zyl
Balsamic chicken veggie bake: Tender and colourful dinner
Sweet and tangy, our balsamic chicken and veggie bake recipe is ready in no time at all while providing all of your healthy dinner needs.
Balsamic chicken veggie bake: Photo by Marele van Zyl
There’s nothing as good as a family roast with some chicken and colourful vegetables. The one thing that is better is when you can cook it all at the same time. This balsamic chicken and veggie bake recipe is healthy, easy, and delicious. Everything gets baked right in one pan, and in less than 20 minutes of prep time, you can have this recipe in the oven and roasting away.
Balsamic chicken veggie bake tips
Balsamic vinegar isn’t just adding flavour but it also helps the marinade stick to the chicken which you can do a day in advance. You can cut down on cooking time by slicing the vegetables relatively small and using flattened chicken breasts and tenders. Adding the rest of the marinade to the pan becomes a great sauce when you’re serving your chicken and veggies with some fluffy rice.
Sweet and tangy, our balsamic chicken and veggie bake recipe is ready in no time at all while providing all of your healthy dinner needs.
Balsamic chicken veggie bake recipe
Course: MainCuisine: GlobalDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
40
minutesTotal time
1
hourIngredients
3 tbsp 3 balsamic vinegar
½ cup ½ avocado or olive oil
4 cloves 4 garlic, minced
1 tsp 1 brown or Dijon mustard (optional)
3 tbsp 3 fresh basil, finely chopped + additional for topping (could also use a mix of fresh thyme and basil)
½ tsp ½ sea salt
¼ tsp ¼ black pepper
5-7 5-7 boneless, skinless chicken breast, tenders or thighs (if large, cut in half)
3 small 3 heads of broccoli, chopped into pieces (about 4–5 cups total)
3–4 medium 3–4 carrots, peeled and cut into skinny sticks
2 cups 2 button mushrooms, halved or quartered if large
1 small 1 red onion, diced into larger chunks
1 cup 1 cherry tomatoes
Method
- Preheat the oven to 180°C. Line a sheet-pan with parchment paper.
- In a bowl, combine the balsamic vinegar, oil, garlic, basil, mustard, salt and pepper. Whisk to make the sauce.
- Place chicken in zip-top bag or glass container. Pour about half of the balsamic sauce over the chicken. Toss chicken to coat and marinate in the fridge while you prep the remaining ingredients. Note: You can marinate the chicken up to 24 hours ahead.
- Next, chop the broccoli, carrots, mushrooms, and onion. Note: For more tender carrot pieces, cut the carrots into skinny sticks.
- Place all veggies, except for the tomatoes, on the prepared sheet pan. Pour the remaining balsamic sauce over the veggies and toss to incorporate, making sure all the pieces are coated. Use your hands to really massage the sauce into the broccoli florets.
- Move the veggies around to make space for the chicken. Place the marinated chicken on pan. Don’t discard any remaining marinade used for chicken. Pour it in between the pieces for a nice sauce later.
- Place the sheet pan in the oven and bake for 10-30 minutes. With 10 minutes left, add the tomatoes to the pan and toss the veggies around so they won’t burn. Return the sheet pan to the oven.
- Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. To make sure chicken is done slice a piece and see if it cooked.
- Top with additional chopped fresh basil. Serve and enjoy!
Notes
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