🍗 Balsamic Chicken with Roasted Veggies (Mediterranean Style)

Ingredients

For the Chicken Marinade:

  • 4 boneless skinless chicken breasts (or thighs)
  • ¼ cup balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tbsp honey (or date syrup)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp paprika
  • Salt & black pepper to taste
  • Juice of ½ lemon

For the Roasted Veggies:

  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp rosemary (or thyme)
  • Salt & black pepper to taste

Instructions

  1. Marinate the Chicken
    • In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, oregano, thyme, paprika, lemon juice, salt, and pepper.
    • Add chicken and coat well. Cover and marinate for at least 30 minutes (up to overnight).
  2. Roast the Veggies
    • Preheat oven to 200°C (400°F).
    • Spread zucchini, peppers, onion, and cherry tomatoes on a baking sheet.
    • Drizzle with olive oil, sprinkle with oregano, rosemary, salt, and pepper. Toss well.
    • Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
  3. Cook the Chicken
    • Heat a grill pan or skillet over medium heat.
    • Cook marinated chicken for 6–7 minutes per side (until golden and cooked through).
    • Alternatively, bake the chicken alongside veggies at 200°C (400°F) for 25–30 minutes.
  4. Serve Mediterranean Style
    • Place roasted veggies on a platter.
    • Slice chicken and arrange on top.
    • Drizzle with extra balsamic glaze (optional).
    • Garnish with fresh parsley or basil.

✅ Mediterranean Touches: olive oil, balsamic vinegar, oregano, thyme, fresh lemon, and roasted seasonal vegetables.
✅ Serve with: whole grain couscous, quinoa, or warm pita bread.