Balsamicglazed chicken roasted veggies in 35 mins Easy 1pan dinner tech Ideal for busy weeknights Flavorful nutrientdense meal
Ingredients
Scale
4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
2 tablespoons honey
3 cloves garlic, minced
1 tablespoon chopped rosemary
3 cups broccoli florets
2 cups sliced carrots
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, whisk together the balsamic vinegar, honey, and minced garlic to make the balsamic glaze. Set aside.
Place the chicken breasts in a large baking dish and season them with salt and black pepper.
In a separate baking dish, toss the broccoli and carrots with 1 tablespoon of olive oil, chopped rosemary, salt, and pepper. Roast the vegetables for 15 minutes.
After 15 minutes, remove the baking dish from the oven and nestle the seasoned chicken breasts among the vegetables. Drizzle the balsamic glaze over the chicken and vegetables.
Return the baking dish to the oven and continue roasting for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
