Balsamic Glazed Chicken and Veggies

Ingredients

4 boneless, skinless chicken breasts
1 cup balsamic vinegar
¼ cup honey
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste
2 cups cherry tomatoes
2 cups broccoli florets
1 red onion, sliced
Fresh parsley, chopped (for garnish)

Directions

Preheat your oven to 400°F (200°C).

In a small saucepan, combine balsamic vinegar, honey, olive oil, garlic, basil, oregano, salt, and pepper. Simmer over low heat until the mixture thickens slightly.

Place chicken breasts in a shallow dish and pour half of the balsamic glaze over them. Let them marinate for at least 15 minutes.

On a baking sheet, arrange cherry tomatoes, broccoli, and red onion. Drizzle with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes.

Heat a skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes per side or until cooked through. Brush the remaining balsamic glaze over the cooked chicken breasts.

Serve the balsamic glazed chicken with the roasted veggies. Garnish with fresh parsley if desired.