frustratedcook
Culinary Explorer
Hey there, fellow foodies! Let me share with you a little gem I stumbled upon – my One-Pan Balsamic Chicken and Vegetables recipe. 

It's the kind of meal that's not only bursting with flavor but also incredibly easy to whip up on those busy weeknights. Plus, it's all cooked in one pan, which means minimal cleanup – win-win!
Ingredients:






Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, broccoli, etc.), chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (such as oregano, thyme, or Italian seasoning)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried herbs, salt, and pepper.
- Place chicken breasts on a baking sheet lined with parchment paper or foil.
- Arrange chopped vegetables around the chicken on the baking sheet.
- Drizzle the balsamic vinegar mixture over the chicken and vegetables, making sure they are evenly coated.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through.
- Once cooked, remove from the oven and let it rest for a few minutes.
- Serve the balsamic chicken and vegetables hot, garnished with fresh parsley if desired.
- You can marinate the chicken in the balsamic vinegar mixture for extra flavor, ideally for 30 minutes to an hour before cooking.
- Feel free to customize the vegetables according to your preference or what you have on hand.
- Serve this dish with cooked rice, quinoa, or crusty bread for a complete meal.


