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.

15m prep
30m cook
4 servings
easy difficulty
Total: 45m
Ingredients
maple syrup
1 /4 cup
balsamic vinegar
2 tablespoons
dijon mustard
1 tablespoon
salt
1 pinch
black pepper
1 pinch
boneless, skinless chicken breasts
red bell pepper
zucchini
brussels sprouts
1 cup
olive oil
2 tablespoons
garlic powder
1 teaspoon
Instructions
1

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.

2

Place 4 boneless, skinless chicken breasts in a baking dish and pour the glaze over them, ensuring they are well coated.

3

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.

4

Toss the vegetables in a bowl with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and salt and pepper to taste.

5

Spread the vegetables on a baking sheet lined with parchment paper. After marinating, place the chicken in the oven alongside the vegetables.

6

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.

7

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.

8

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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