Balsamic Chicken with Roasted Veggies Recipe
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients:
– 2 large chicken breasts, cut into chunks
– 1 cup cherry tomatoes
– 1 medium zucchini, sliced
– ½ cup mozzarella cheese, shredded
– 2 tbsp balsamic vinegar
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Vegetables: In a large bowl, combine the cherry tomatoes and zucchini slices. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
3. Roast Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly caramelized.
4. Cook Chicken: While the vegetables are roasting, prepare the chicken. In a separate bowl, toss the chicken chunks with the remaining 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper.
5. Add Chicken to Vegetables: After the vegetables have roasted for 15-20 minutes, remove the baking sheet from the oven. Add the chicken to the baking sheet, spreading it out among the vegetables.
6. Continue Roasting: Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through and no longer pink inside. Ensure that the internal temperature of the chicken reaches 165°F (74°C).
7. Add Cheese: Remove the baking sheet from the oven and sprinkle the shredded mozzarella cheese over the chicken and vegetables. Return to the oven for a minute or two, just until the cheese is melted and bubbly.
8. Garnish and Serve: Remove from the oven and garnish with fresh basil leaves, if desired. Serve hot.