Balsamic Chicken with Veggies

Instructions

1. Step 1

   Heat the oven to 220°C and line a rimmed baking sheet with parchment paper.

   Cookware: oven, parchment paper, rimmed baking sheet

2. Step 2

   Whisk the balsamic vinegar, olive oil, honey, Dijon mustard, garlic, oregano, salt, and black pepper in a small bowl.

   Ingredients used: 60.0 ml Balsamic Vinegar, 2.0 gr Black Pepper, 15.0 gr Dijon Mustard, 2.0 gr Dried Oregano, 6.0 gr Fine Salt, 12.0 gr Garlic, 15.0 gr Honey, 45.0 ml Olive Oil

   Cookware: small bowl, whisk

3. Step 3

   Place the chicken, broccoli, bell pepper, zucchini, red onion, and tomatoes in a large mixing bowl. Pour over the balsamic mixture and toss until evenly coated.

   Ingredients used: 300.0 gr Bell Pepper, 300.0 gr Broccoli, 250.0 gr Cherry Tomato, 680.0 gr Chicken Breast, 180.0 gr Red Onion, 400.0 gr Zucchini

   Cookware: Chef Knife, cutting board, Large Mixing Bowl, tongs

4. Step 4

   Spread the chicken and vegetables in a single layer on the prepared baking sheet.

   Cookware: rimmed baking sheet, tongs

5. Step 5

   Roast until the vegetables begin to brown and the chicken is nearly cooked through.

   Timer: 15 min (fixed)

   Cookware: oven, rimmed baking sheet

6. Step 6

   Turn the chicken and stir the vegetables, then continue roasting until the chicken reaches 74°C at its thickest point.

   Timer: 8 min (fixed)

   Cookware: instant-read thermometer, oven, rimmed baking sheet, tongs

7. Step 7

   Rest the chicken and vegetables briefly, then divide among four plates and serve.

   Timer: 5 min (fixed)

   Cookware: rimmed baking sheet, tongs