Need a quick, flavorful meal? Balsamic Chicken and Veggies is a one-pan wonder, combining tender chicken with vibrant vegetables in a sweet-tangy balsamic glaze. This Quick Healthy Dinner is ready in under 35 minutes, perfect for busy evenings or casual gatherings. Savor this balsamic veggie chicken dish for a nutritious, crowd-pleasing dinner!
Why You’ll Love Balsamic Chicken and Veggies
- Fast & Flavorful: Balsamic Chicken and Veggies cooks in 25–35 minutes for effortless dinners.
- Nutritious: Packed with colorful veggies for a wholesome Quick Healthy Dinner.
- One-Pan Ease: Minimal cleanup with this tangy chicken skillet meal.
- Pantry-Friendly: Uses simple ingredients for an accessible balsamic veggie chicken dish.
- Balanced Taste: Sweet honey and tangy balsamic create a crave-worthy sauce.
Ingredients for Balsamic Chicken and Veggies
Here’s what you’ll need for this tangy chicken skillet dish (makes ~4 servings):
For the Marinade and Sauce:
- ¼ cup + 2 tbsp (90ml) Italian-style salad dressing
- 3 tbsp (45ml) balsamic vinegar
- 1 ½ tbsp (30g) honey
- ⅛ tsp crushed red pepper flakes (adjust to taste)
For the Main Dish:
- 1 ¼ lb (560g) chicken breast tenderloins (or breasts, sliced into strips)
- 2 tbsp (30ml) olive oil
- Salt and black pepper, to taste
- 1 lb (450g) asparagus, trimmed and chopped
- 1 ½ cups (150g) julienned carrots
- 1 cup (150g) grape tomatoes, halved
Equipment
- Large (12-inch) skillet
- Mixing bowl
- Whisk
Ingredient Tips
- Chicken: Tenderloins cook quickly for Balsamic Chicken and Veggies; slice breasts into ½-inch strips if substituting.
- Italian Dressing: Store-bought works; or mix olive oil, vinegar, and herbs for this Quick Healthy Dinner.
- Asparagus: Fresh asparagus adds crunch; green beans or zucchini work for this balsamic veggie chicken dish.
- Honey: Enhances sweetness; maple syrup is a great alternative for this tangy chicken skillet.
- Tomatoes: Grape tomatoes add juiciness; cherry tomatoes or wedges suit this dish.
Directions for Balsamic Chicken and Veggies
Let’s create this vibrant Balsamic Chicken and Veggies!
Prepare the Sauce
In a mixing bowl, I whisk ¼ cup + 2 tbsp Italian dressing, 3 tbsp balsamic vinegar, 1 ½ tbsp honey, and ⅛ tsp red pepper flakes until smooth, setting it aside for this balsamic veggie chicken dish.
Cook the Chicken
In a large skillet over medium-high heat, I heat 2 tbsp olive oil. I season 1 ¼ lb chicken tenderloins with salt and pepper, cooking for 6–7 minutes, flipping halfway, until golden and cooked through (155°F internally). I pour in half the sauce, coating the chicken, then transfer it to a plate, leaving the sauce in the skillet for this Balsamic Chicken and Veggies.
Cook the Vegetables
I add 1 lb chopped asparagus and 1 ½ cups julienned carrots to the skillet, seasoning with salt and pepper. I cook for 4–5 minutes, stirring often, until crisp-tender, then transfer to the plate with the chicken for this tangy chicken skillet dish.
Finish and Serve
I pour the remaining sauce into the skillet and cook over medium heat for 1 minute, stirring until slightly thickened. I add 1 cup halved grape tomatoes to the chicken and vegetables, drizzle the sauce over, or toss everything in the skillet for 10 seconds to coat evenly, serving this Balsamic Chicken and Veggies hot.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–35 minutes
- Servings: 4 servings
- Calories: ~275–315 kcal per serving
- Macros per Serving: 15–19g carbs, 24–28g protein, 14–16g fat, 3g fiber
Variations for Balsamic Chicken and Veggies
Try these twists on this balsamic veggie chicken dish:
- Veggie Swap: Use green beans or broccoli for a different Quick Healthy Dinner texture.
- Chicken Swap: Substitute thighs for juicier tangy chicken skillet results.
- Gluten-Free: Ensure dressing is gluten-free, inspired by Layla Cooks’ gluten-free recipes.
- Spicy Kick: Increase red pepper flakes to ¼ tsp for bolder Balsamic Chicken and Veggies.
- Sweet Twist: Replace honey with maple syrup for a unique flavor.
Serving Ideas:
- Pair with Layla Cooks’ mashed potatoes for a hearty meal.
- Serve over Layla Cooks’ quinoa recipes for a light touch.
- Enjoy with Layla Cooks’ iced latte for a sweet finish.
Storage
I store this balsamic veggie chicken dish in an airtight container in the refrigerator for up to 4 days. To freeze, I place it in a freezer-safe container for up to 3 months, noting veggies may soften. I reheat in a skillet over medium heat for 5–7 minutes or microwave in 1-minute intervals, adding a splash of balsamic if needed, for a fresh Quick Healthy Dinner.
Serving Tips
- Presentation: Serve Balsamic Chicken and Veggies over rice with a drizzle of glaze.
- Garnish: Add fresh basil for a vibrant touch on this tangy chicken skillet dish.
- Pairing: Enjoy with crusty bread or Layla Cooks’ salad recipes to complement this Quick Healthy Dinner.
- Portion Size: 1–2 tenderloins with veggies per person for a balanced meal.
- Occasions: Perfect for weeknight dinners, meal prep, or casual gatherings.
FAQs About Balsamic Chicken and Veggies
Here are answers to common questions about Balsamic Chicken and Veggies:
What chicken is best?
Tenderloins cook fast for this Quick Healthy Dinner; slice breasts into ½-inch strips if needed.
How do I avoid overcooking chicken?
Cook to 155°F and rest 5 minutes for juicy balsamic veggie chicken.
Can I swap vegetables?
Yes, use broccoli or zucchini, adjusting cook times for this tangy chicken skillet dish.
Why are my veggies mushy?
Add carrots first, then asparagus, and tomatoes last to keep Balsamic Chicken and Veggies crisp.
How do I store leftovers?
Refrigerate for 4 days or freeze for 3 months.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
Balsamic Chicken and Veggies is a vibrant, one-pan dish bursting with sweet-tangy flavor and colorful vegetables. This Quick Healthy Dinner is quick, nutritious, and perfect for any night. Whip up this balsamic veggie chicken dish for a delicious, hassle-free meal everyone will love!
Balsamic Chicken and Veggies
Ingredients
For the Marinade and Sauce:
- ¼ cup + 2 tbsp 90ml Italian-style salad dressing
- 3 tbsp 45ml balsamic vinegar
- 1 ½ tbsp 30g honey
- ⅛ tsp crushed red pepper flakes adjust to taste
For the Main Dish:
- 1 ¼ lb 560g chicken breast tenderloins (or breasts, sliced into strips)
- 2 tbsp 30ml olive oil
- Salt and black pepper to taste
- 1 lb 450g asparagus, trimmed and chopped
- 1 ½ cups 150g julienned carrots
- 1 cup 150g grape tomatoes, halved
Instructions
Prepare the Sauce
- In a mixing bowl, I whisk ¼ cup + 2 tbsp Italian dressing, 3 tbsp balsamic vinegar, 1 ½ tbsp honey, and ⅛ tsp red pepper flakes until smooth, setting it aside for this balsamic veggie chicken dish.
Cook the Chicken
- In a large skillet over medium-high heat, I heat 2 tbsp olive oil. I season 1 ¼ lb chicken tenderloins with salt and pepper, cooking for 6–7 minutes, flipping halfway, until golden and cooked through (155°F internally). I pour in half the sauce, coating the chicken, then transfer it to a plate, leaving the sauce in the skillet for this Balsamic Chicken and Veggies.
Cook the Vegetables
- I add 1 lb chopped asparagus and 1 ½ cups julienned carrots to the skillet, seasoning with salt and pepper. I cook for 4–5 minutes, stirring often, until crisp-tender, then transfer to the plate with the chicken for this tangy chicken skillet dish.
Finish and Serve
- I pour the remaining sauce into the skillet and cook over medium heat for 1 minute, stirring until slightly thickened. I add 1 cup halved grape tomatoes to the chicken and vegetables, drizzle the sauce over, or toss everything in the skillet for 10 seconds to coat evenly, serving this Balsamic Chicken and Veggies hot.
Notes
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