Balsamic Chicken with Veggies

Instructions

1. Step 1

   Heat the oven to 220°C and place a rack in the center.

   Cookware: rimmed baking sheet

2. Step 2

   Prepare the chicken and vegetables as described, using separate cutting surfaces or washing the board and knife thoroughly after cutting the chicken.

   Cookware: Chef Knife, cutting board

3. Step 3

   Whisk the balsamic vinegar with 1 tbsp (15 ml) olive oil, the honey, Dijon mustard, garlic, Italian seasoning, salt, and 1 gr black pepper.

   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, 3.0 gr Italian Seasoning, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: small bowl, whisk

4. Step 4

   Place the chicken in the mixing bowl, pour over the balsamic mixture, and toss until evenly coated.

   Ingredients used: 680.0 gr Chicken Breast

   Cookware: mixing bowl, tongs

5. Step 5

   Spread the zucchini, bell pepper, red onion, and cherry tomatoes over the baking sheet. Toss with the remaining 2 tbsp (30 ml) olive oil, ½ tsp (3 gr) salt, and 1 gr black pepper.

   Ingredients used: 300.0 gr Bell Pepper, 300.0 gr Cherry Tomato, 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 200.0 gr Red Onion, 3.0 gr Salt, 400.0 gr Zucchini

   Cookware: rimmed baking sheet, tongs

6. Step 6

   Distribute the coated chicken and its sauce among the vegetables in a single layer.

   Cookware: mixing bowl, rimmed baking sheet, tongs

7. Step 7

   Roast for 18 minutes, then turn the chicken and vegetables with clean tongs. Continue roasting until the vegetables are tender and the chicken reaches at least 74°C at its center.

   Timer: 25 min (fixed)

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

8. Step 8

   Rest the chicken and vegetables for 3 minutes, then serve with the pan juices spooned over them.

   Timer: 3 min (fixed)

   Cookware: rimmed baking sheet