Balsamic Chicken with Roasted Veggies

 

 

 

 

 

 

 

 

Ingredients:

2 boneless, skinless chicken breasts

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cherry tomatoes, halved

1 cup zucchini, sliced

1 cup bell pepper, chopped

1/2 cup red onion, sliced

1 teaspoon Italian seasoning

 

Instructions:

Marinate the Chicken: In a bowl, mix balsamic vinegar, olive oil, garlic powder, oregano, salt, and black pepper. Coat the chicken in the marinade and let it sit for at least 30 minutes.

Prepare the Veggies: Preheat the oven to 400°F (200°C). Toss the cherry tomatoes, zucchini, bell pepper, and red onion with olive oil and Italian seasoning. Spread them on a baking sheet.

Roast: Place the marinated chicken on the same baking sheet. Roast for 20-25 minutes, flipping the chicken halfway through, until the chicken is fully cooked (165°F internal temp).

Serve: Let the chicken rest for a few minutes before slicing. Serve with the roasted veggies and enjoy!