Balsamic Glazed Chicken And Veggies
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, wedged
- 3 tablespoons olive oil, divided
- 1/2 cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a small saucepan, combine the balsamic vinegar, honey, and minced garlic. Bring the mixture to a gentle simmer over medium heat. Let it cook for about 8 to 10 minutes, or until the liquid has reduced by half and becomes slightly syrupy. Remove from heat and set aside.
- Place the chicken pieces in a bowl and toss with one tablespoon of olive oil, salt, pepper, and dried oregano. In a separate large bowl, toss the broccoli, bell pepper, zucchini, and red onion with the remaining two tablespoons of olive oil and a pinch of salt and pepper.
- Heat a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer. Cook for 5 to 6 minutes, turning occasionally, until the chicken is browned on all sides and nearly cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the prepared vegetables. Sauté for 5 to 7 minutes, stirring frequently. You want the vegetables to be tender but still retain a bit of crunch and a bright color.
- Return the chicken to the skillet with the vegetables. Pour the reduced balsamic glaze over the top. Toss everything together for 2 minutes to ensure the glaze coats every piece and the chicken is fully cooked through. The glaze should thicken slightly and become glossy.