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In the realm of healthy and flavorful meal options, few dishes stand out quite like "Balsamic Bliss: Glazed Chicken & Veggie Medley." This recipe beautifully marries the rich, tangy notes of balsamic vinegar with succulent chicken and vibrant vegetables, creating a culinary experience that is not only satisfying but also nutritious. Whether you are aiming for a wholesome family dinner or an elegant dish to impress guests, this meal offers both simplicity and sophistication, making it a versatile choice for any occasion.

Balsamic Glazed Chicken and Veggies

Discover the delightful Balsamic Bliss: Glazed Chicken & Veggie Medley, a healthy yet flavorful recipe perfect for any occasion. Enjoy tender, marinated chicken glazed in a rich balsamic sauce paired with vibrant vegetables for a satisfying meal. This dish is easy to prepare, making it ideal for both family dinners and gatherings. With its combination of taste and nutrition, it’s sure to impress your loved ones while nourishing your body. Try this simple recipe to elevate your dining experience!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup balsamic vinegar

2 tablespoons honey

3 tablespoons olive oil, divided

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

1 red bell pepper, sliced

1 zucchini, sliced into half-moons

1 yellow squash, sliced into half-moons

1 cup cherry tomatoes, halved

Fresh basil leaves for garnish

Instructions
 

Prepare the Marinade: In a medium-sized bowl, whisk together 1 cup of balsamic vinegar, 2 tablespoons of honey, 2 tablespoons of olive oil, minced garlic, dried oregano, salt, and black pepper until all ingredients are well blended. Set aside half of this marinade to use later.

    Marinate the Chicken: Place the chicken breasts into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag securely or cover the dish tightly. Refrigerate the chicken for at least 30 minutes or up to 2 hours for enhanced flavor absorption.

      Prep the Vegetables: While the chicken is marinating, get your vegetables ready. In a separate bowl, combine the sliced red bell pepper, zucchini, yellow squash, and halved cherry tomatoes. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Toss well so the vegetables are evenly coated.

        Cook the Chicken: Preheat your grill or a large skillet over medium-high heat. Remove the chicken from the marinade, discarding the used marinade in the bag. Grill the chicken for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). In the final minute of cooking, brush some of the reserved marinade over the chicken for an extra burst of flavor.

          Sauté the Vegetables: In another skillet, heat a little olive oil over medium heat. Add the seasoned vegetables and sauté for about 5-7 minutes, stirring occasionally, until they are tender with a slightly charred appearance.

            Combine and Serve: Once the chicken is cooked, remove it from the heat and allow it to rest for a couple of minutes. Slice the chicken into strips and arrange it on a serving platter alongside the sautéed vegetables. Drizzle any remaining balsamic glaze over the top and finish with fresh basil leaves as a garnish.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: For an eye-catching presentation, serve the dish on a rustic wooden board; nestle the sliced chicken alongside a colorful mix of veggies. Add additional basil leaves for a pop of freshness and color!