Balsamic-Glazed Chicken with Roasted Vegetables
Experience the delightful flavors of Balsamic-Glazed Chicken with Roasted Vegetables, a dish that transforms simple ingredients into a culinary masterpiece. Tender, juicy chicken breasts are seared to golden perfection, then simmered with a medley of colorful vegetables bathed in a rich balsamic reduction. This dish is not only easy to prepare but also offers a beautiful presentation that will impress your guests. Serve alongside fluffy white rice to soak up the tangy sauce, making for a well-rounded and satisfying meal. Perfect for lunch or a light dinner, this dish is sure to become a favorite in your recipe collection.
N/A
Servings
225
Calories
12
Ingredients
Ingredients
olive oil
1 (tablespoon)
boneless skinless chicken breast halves
6
baby red potatoes
1 (lb, sliced into thirds)
shallots
3 (small, chopped)
broth
1/2 (cup)
leeks
2 (well washed and cut into 2 inch long strips)
carrots
5 (peeled and cut into 2 inch long strips)
red bell pepper
1 (cut into thin strips)
garlic powder
1/4 (teaspoon)
salt
1/2 (teaspoon)
pepper
1/4 (teaspoon)
balsamic vinegar
1/4 (cup)
Instructions
1
In a large skillet, heat the olive oil over medium-high heat until shimmering.
2
Add the chicken breasts and cook for about 5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
3
In the same skillet, add the sliced baby red potatoes and chopped shallots. Cook, stirring frequently, for 2 to 3 minutes until the shallots are soft and fragrant.
4
Pour in the broth, stirring to deglaze the skillet and lift any flavorful bits from the bottom.
5
Add the leeks, carrots, and red bell pepper to the skillet. Stir well and bring the mixture to a boil.
6
Once boiling, reduce the heat to medium-low and let it simmer for about 8 minutes, or until the potatoes are tender.
7
Stir in the garlic powder, salt, pepper, and balsamic vinegar. Bring back to a boil, allowing the sauce to thicken slightly.
8
Return the chicken to the pan, nestling it among the vegetables. Spoon the balsamic sauce over the chicken and cook on low heat for an additional 2 to 3 minutes, or until everything is heated through and well combined.
Nutrition Information
7.5g
Fat
17.5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Balsamic-Glazed Chicken with Roasted Vegetables?
It is a dish featuring chicken breasts seared to golden perfection and simmered with baby red potatoes, carrots, leeks, and red bell peppers in a balsamic reduction.
How many calories are in a serving of this chicken?
There are 225 calories per serving.
What is the protein content of this recipe?
Each serving contains 30 grams of protein.
What type of chicken is recommended for this recipe?
The recipe calls for 6 boneless skinless chicken breast halves.
What vegetables are used in the dish?
The dish includes baby red potatoes, shallots, leeks, carrots, and red bell peppers.
How should the baby red potatoes be prepared?
The 1 lb of baby red potatoes should be sliced into thirds.
How do you prepare the leeks for this recipe?
Leeks should be well washed and cut into 2-inch long strips.
What kind of oil should I use?
The recipe recommends using 1 tablespoon of olive oil.
How long do I cook the chicken breasts initially?
Cook the chicken for about 5 minutes on each side until golden brown and cooked through.
What is used to deglaze the skillet?
1/2 cup of broth is used to deglaze the skillet and lift flavorful bits from the bottom.
How long should the vegetables simmer?
Simmer the vegetables for about 8 minutes or until the potatoes are tender.
What spices are used for seasoning?
The seasoning includes 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
How much balsamic vinegar is needed?
The recipe requires 1/4 cup of balsamic vinegar.
Is this a one-pan recipe?
Yes, it is designed as a one-pan meal prepared in a large skillet.
What is a good side dish for this chicken?
The description suggests serving it alongside fluffy white rice to soak up the tangy sauce.
What is the fat content of this meal?
Each serving contains 7.5 grams of fat.
How many grams of carbohydrates are in a serving?
There are 17.5 grams of carbohydrates per serving.
How many ingredients are required in total?
There are 12 ingredients in this recipe.
How should the carrots be cut?
Carrots should be peeled and cut into 2-inch long strips.
What should I do with the shallots?
Use 3 small shallots, chopped, and cook them for 2 to 3 minutes until soft.
How is the red bell pepper prepared?
One red bell pepper should be cut into thin strips.
When do I add the garlic powder?
Stir in the garlic powder along with the salt, pepper, and balsamic vinegar after the vegetables have simmered.
Do I need to return the chicken to the pan?
Yes, return the chicken to the pan after the sauce thickens and spoon the balsamic sauce over it.
How long is the final heating step?
Cook everything together on low heat for an additional 2 to 3 minutes.
Is this recipe suitable for lunch?
Yes, it is noted as being perfect for either lunch or a light dinner.
What heat setting is used to sear the chicken?
Use medium-high heat to sear the chicken breasts.
What is the first step of the instructions?
The first step is to heat olive oil in a large skillet over medium-high heat until shimmering.
Can I use this recipe for meal prep?
Yes, the tags identify it as a healthy, easy recipe suitable for various meals.
What makes the sauce thicken?
Bringing the balsamic vinegar and spice mixture back to a boil allows the sauce to thicken slightly.
What is the final texture of the chicken?
The chicken is described as tender, juicy, and seared to golden perfection.