Savory Maple-Balsamic Glazed Chicken with Roasted Vegetable Medley
This unique chicken recipe features a savory maple-balsamic glaze that perfectly balances sweetness and tang, paired with a colorful roasted vegetable medley for a soul-warming meal.
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Preheat your oven to 400°F (200°C). In a small bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, and a pinch of salt and pepper to create the glaze.
Place 4 boneless, skinless chicken breasts in a baking dish and pour the glaze over them, ensuring they are well coated.
Let the chicken marinate for at least 15 minutes to absorb the flavors. While the chicken marinates, chop 1 red bell pepper, 1 zucchini, and 1 cup of Brussels sprouts into bite-sized pieces.
Toss the vegetables in a bowl with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and salt and pepper to taste.
Spread the vegetables on a baking sheet lined with parchment paper. After marinating, place the chicken in the oven alongside the vegetables.
Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
For an extra touch, broil the chicken for the last 2-3 minutes to achieve a beautiful glaze. Remove from the oven and let the chicken rest for 5 minutes before slicing.
Serve the chicken sliced over a bed of the roasted vegetables, drizzling any remaining glaze from the baking dish over the top for added flavor.
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