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For this dish, gather these key items: - 4 boneless, skinless chicken breasts - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 tablespoons olive oil - 1 teaspoon Dijon mustard - 1 teaspoon garlic powder - Salt and pepper to taste The marinade brings flavor to the chicken. You will need: - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 tablespoons olive oil - 1 teaspoon Dijon mustard - 1 teaspoon garlic powder - Salt and pepper to taste Choose vibrant autumn vegetables for color and taste. Here’s what to use: - 1 large sweet potato, peeled and cubed - 2 carrots, sliced - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 cup Brussels sprouts, halved - Fresh rosemary sprigs for garnish Using these ingredients, you create a tasty and healthy meal. The sweet potato adds a soft texture, while the Brussels sprouts give a nice crunch. The chicken soaks up the rich balsamic flavor, making each bite delightful. Remember, fresh ingredients make a big difference! Start by preheating your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, line a large sheet pan with parchment paper. This makes cleanup quick and easy. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, garlic powder, salt, and pepper. This mixture adds great flavor. Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, making sure it’s well coated. Let it marinate for at least 30 minutes. If you have more time, let it sit in the fridge for up to 2 hours. While the chicken marinates, it’s time to prep the veggies. In a large bowl, toss the cubed sweet potato, sliced carrots, chopped red bell pepper, sliced zucchini, and halved Brussels sprouts. Drizzle with olive oil and season with salt and pepper. Make sure every piece is evenly coated for the best flavor. Once the chicken has marinated, remove it from the bag or dish. Discard the marinade. Place the chicken breasts on one side of the sheet pan. Next, arrange the prepared veggies on the other side. This layout helps everything cook evenly. Now, it’s time to roast! Place the sheet pan in your preheated oven. Roast for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The veggies will become tender and caramelized, adding a lovely sweetness. After roasting, carefully remove the sheet pan from the oven. Let the chicken rest for a few minutes. This helps keep it juicy. Slice the chicken and garnish with fresh rosemary sprigs. Serve it alongside the vibrant autumn veggies. To make the chicken flavorful, marinating is key. I mix balsamic vinegar, honey, olive oil, Dijon mustard, garlic powder, salt, and pepper. The sweet and tangy blend gives the chicken a delicious taste. For best results, marinate for at least 30 minutes. If you have time, let it sit for two hours. This allows the chicken to soak up the flavors. Roasting veggies can bring out their natural sweetness. Start by cutting the sweet potato, carrots, red bell pepper, zucchini, and Brussels sprouts into even pieces. This ensures they cook at the same rate. Toss them with olive oil, salt, and pepper. Spread them on the sheet pan in a single layer. This helps them roast evenly and get that lovely caramelized look. Presentation is important. After cooking, let the chicken rest for a few minutes. This keeps it juicy. Slice the chicken and arrange it on a colorful platter. Place the roasted veggies around it for a vibrant look. Drizzle any leftover balsamic glaze from the pan over the dish. This adds a nice touch and enhances the flavor. {{image_2}} You can mix up the veggies in this dish. Try adding butternut squash or parsnips for a twist. If you have leftover veggies in your fridge, toss them in. Broccoli, cauliflower, or even asparagus work great too. Just cut them into similar sizes for even cooking. While chicken is a star here, you can swap in turkey or pork. For a lighter option, use boneless skinless fish like salmon or cod. Just adjust cooking time to avoid overcooking. Each protein brings its own flavor, so feel free to experiment. Want to amp up the flavor? Add fresh herbs like thyme or oregano. You can also toss in a pinch of red pepper flakes for some heat. A sprinkle of smoked paprika adds depth too. Adjust the marinade by adding orange juice for a citrusy kick. These tweaks can make your dish unique and exciting! To keep your Balsamic Chicken with Autumn Veggies fresh, place leftovers in an airtight container. Make sure they cool down first. You can store it in the fridge for up to three days. This helps maintain the flavors and texture. When ready to eat, reheat the chicken and veggies in the oven. Set the oven to 350°F (175°C). Place the dish in for about 15-20 minutes. This method keeps the chicken juicy and the veggies tender. You can also use a microwave. Heat in short bursts of 1-2 minutes. Stir in between for even heating. If you want to save some for later, freezing is a great option. First, let everything cool down completely. Then, place the chicken and veggies in a freezer-safe bag or container. Remove as much air as possible. Label it with the date. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight before reheating. You can serve Balsamic Chicken with many sides. Here are some great options: - Rice or quinoa for a hearty grain. - A fresh green salad for crunch. - Garlic bread for extra flavor. - Mashed potatoes for creaminess. These sides balance the tangy chicken and veggies well. The chicken should marinate for at least 30 minutes. For best results, let it soak for up to 2 hours. This helps the flavors soak in deeply. If you are short on time, even a quick 30-minute soak will work. Yes, you can use other types of vinegar. Apple cider vinegar adds a fruity touch. Red wine vinegar gives a rich flavor. Each type will change the taste a bit, but they all work well. This recipe serves 4 and has roughly: - Calories: 320 - Protein: 30g - Carbohydrates: 30g - Fat: 10g This dish gives a nice balance of protein and veggies, making it healthy. Yes, you can prepare this dish in advance. Marinate the chicken and chop the veggies the night before. Store them in the fridge until you’re ready to cook. This saves time and makes weeknight meals easy. This article covers the key steps to making balsamic chicken with roasted veggies. We discussed the main ingredients, marinating techniques, and the best ways to prepare and serve your dish. I hope you feel ready to try this recipe. Don’t forget to play with different veggies and proteins. The more you experiment, the better your meals will be! Enjoy your cooking adventure.

Balsamic Chicken with Autumn Veggies Sheet Pan

Discover a delicious and healthy meal with this Balsamic Bliss Chicken with Autumn Veggies recipe! Marinated chicken breasts roast to perfection alongside vibrant seasonal vegetables like sweet potatoes, Brussels sprouts, and zucchini. It's the ultimate cozy dish for fall. Easy to prepare and packed with flavor, this one-pan recipe is perfect for busy weeknights. Click through to explore the full recipe and whip up a delightful dinner tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup balsamic vinegar

2 tablespoons honey

3 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

1 large sweet potato, peeled and cubed

2 carrots, sliced

1 red bell pepper, chopped

1 zucchini, sliced

1 cup Brussels sprouts, halved

Fresh rosemary sprigs for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    Marinate the Chicken: In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over the chicken. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for maximum flavor.

      Prepare the Veggies: While the chicken marinates, prepare the autumn veggies. In a separate bowl, toss the cubed sweet potato, sliced carrots, red bell pepper, zucchini, and Brussels sprouts with a drizzle of olive oil, salt, and pepper until evenly coated.

        Arrange on Sheet Pan: Remove the chicken from the marinade (discard the marinade) and place the chicken breasts on one side of the sheet pan. Arrange the prepared veggies on the other side of the pan.

          Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the veggies are tender and caramelized.

            Serve: Once cooked, remove the sheet pan from the oven and let rest for a few minutes. Garnish with fresh rosemary sprigs before slicing the chicken. Serve the chicken alongside the vibrant autumn veggies.

              Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings

                - Presentation Tips: Plate the sliced chicken on a colorful serving platter with the roasted veggies arranged around it. Drizzle any remaining balsamic glaze from the pan over the dish for an elegant finish.