Description
This balsamic chicken is tender and juicy, paired with delicious roasted vegetables for a complete meal!
Ingredients
Scale
- 3 tablespoons olive oil
- 1 tablespoon good quality balsamic vinegar (plus more for drizzling)
- 1 teaspoon Italian seasoning
- ½ teaspoon fine sea salt (plus more for seasoning the chicken)
- ¼ teaspoon black pepper (plus more for seasoning the chicken)
- 1 yellow bell pepper (chopped into 1-inch pieces)
- 1 medium zucchini (sliced into ½-inch thick half rounds)
- 1 small bunch asparagus (tough ends trimmed off and cut into 2-inch long pieces)
- 8 ounces whole cherry tomatoes (about 1 ½ cups)
- 4 small boneless, skinless chicken breasts (about 6 ounces each)
- 4 slices fresh mozzarella cheese (about 4 ounces)
- to taste thinly sliced fresh basil (for serving)
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt and pepper.
- Put the veggies in a large mixing bowl: yellow bell pepper, zucchini, asparagus and cherry tomatoes. Spoon half of the olive oil/seasoning mixture over the veggies and toss to coat.
- Optional: Pound the chicken breasts to tenderize them and even out their thickness.
- Place the chicken breasts on the baking sheet. Season both sides with salt and pepper. Spoon or brush the remaining olive oil/balsamic seasoning mixture over the top of the chicken. Add the vegetables to the pan around the chicken.
- Bake for 15-20 minutes, or until chicken is cooked through to 165°F and vegetables are tender.
- Top each chicken breast with a slice of fresh mozzarella. Bake for 2-3 more minutes, until the cheese starts to melt. Remove from the oven.
- Spoon some of the roasted tomatoes from the pan over the chicken. Then drizzle chicken with a little balsamic vinegar if desired. Garnish with fresh basil and enjoy!
Notes
- Pounding the chicken can help ensure it cooks evenly.
- Feel free to use any seasonal vegetables you have on hand.
- This dish pairs well with rice or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg