Balsamic Chicken with Roasted Veggies

Instructions

1. Step 1

   Preheat the oven to 220°C and position racks in the upper and lower thirds.

   Cookware: baking sheet, oven

2. Step 2

   Whisk together the balsamic vinegar, 2 tbsp (30 ml) olive oil, honey, Dijon mustard, garlic, 2 tsp (2 gr) Italian seasoning, ½ tsp (3 gr) salt, and ½ tsp (1 gr) black pepper in a mixing bowl.

   Ingredients used: 60.0 ml Balsamic Vinegar, 15.0 gr Dijon Mustard, 12.0 gr Garlic, 1.0 gr Ground Black Pepper, 15.0 gr Honey, 2.0 gr Italian Seasoning, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Add the chicken breasts, turn to coat, and refrigerate while the vegetables begin roasting.

   Timer: 15 min (fixed)

   Ingredients used: 680.0 gr Chicken Breast

   Cookware: mixing bowl, tongs

4. Step 4

   Combine the broccoli, bell peppers, zucchini, and red onion in a large bowl. Toss with 1 tbsp (15 ml) olive oil, 1 tsp (1 gr) Italian seasoning, ½ tsp (3 gr) salt, and 1 gr black pepper, then spread on one baking sheet.

   Ingredients used: 300.0 gr Bell Pepper, 300.0 gr Broccoli, 1.0 gr Ground Black Pepper, 1.0 gr Italian Seasoning, 15.0 ml Olive Oil, 200.0 gr Red Onion, 3.0 gr Salt, 400.0 gr Zucchini

   Cookware: baking sheet, large bowl

5. Step 5

   Roast the vegetables on the lower rack for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Stir the vegetables, add the cherry tomatoes, and return the sheet to the lower rack.

   Ingredients used: 250.0 gr Cherry Tomato

   Cookware: baking sheet

7. Step 7

   Arrange the marinated chicken on the second baking sheet and spoon the marinade over it. Place the sheet on the upper rack.

   Cookware: baking sheet, tongs

8. Step 8

   Roast both sheets for 18 to 22 minutes, until the vegetables are browned and tender and the thickest part of each chicken breast reaches 74°C.

   Timer: 20 min (fixed)

   Cookware: baking sheet, instant-read thermometer, oven

9. Step 9

   Rest the chicken for 5 minutes, then serve it with the roasted vegetables and cooked pan juices.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board