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A plated high-protein chicken breast dinner with vegetables.

Zesty Balsamic Chicken with Roasted Bell Peppers and Zucchini

This Zesty Balsamic Chicken with Roasted Bell Peppers and Zucchini recipe offers a flavorful and healthy meal, perfect for a weeknight dinner. Tender chicken breasts are marinated in a tangy balsamic glaze and roasted alongside colorful bell peppers and zucchini until perfectly cooked.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Calories 400 kcal

Equipment

  • Oven
  • Medium bowl
  • Large baking sheet

Ingredients
  

Main Ingredients

  • 2 boneless, skinless chicken breasts (about 6 oz each), pounded to ¾-inch thickness
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 medium zucchini quartered lengthwise and then sliced

Balsamic Glaze & Seasoning

  • 2 tbsp olive oil divided
  • 2 tbsp balsamic glaze
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped (for garnish, optional)

For Serving (optional)

  • Quinoa or brown rice

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C).
  • In a medium bowl, whisk together 1 tbsp olive oil, balsamic glaze, Dijon mustard, minced garlic, dried oregano, salt, and pepper to create the marinade.
  • Place the pounded chicken breasts in a shallow dish, pour half of the balsamic mixture over them, and marinate for at least 10 minutes or up to 30 minutes in the refrigerator.
  • On a large baking sheet, toss the sliced bell peppers and zucchini with the remaining 1 tbsp olive oil, salt, and pepper, spreading them in a single layer.
  • Add the marinated chicken breasts to the same baking sheet alongside the vegetables, ensuring everything is in a single layer to roast evenly.

Cooking

  • Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
  • Remove the baking sheet from the oven and, if desired, drizzle any remaining balsamic mixture from the chicken marination bowl over the cooked chicken and vegetables.

Serving

  • Garnish with fresh chopped parsley if using.
  • Serve immediately, optionally with a side of quinoa or brown rice.

Notes

For extra flavor, let the chicken marinate longer, up to 30 minutes. Be careful not to overcrowd the baking sheet to ensure even cooking and browning of both the chicken and vegetables. The remaining balsamic mixture can be drizzled over the cooked dish for an enhanced flavor. Serve with a grain like quinoa or brown rice to make it a complete meal.