Balsamic Chicken Breasts with Roasted Vegetables

Love chicken? Ready for something different? Make this baked balsamic chicken breast for dinner. Pair it with these roasted sweet potatoes and broccoli for a delicious dinner idea.

Ready to add a new chicken recipe to your meal plan? When you taste how amazing this baked balsamic chicken breast tastes, you will never complain about chicken again. With this recipe for baked chicken, your sides are included, roasted sweet potatoes and broccoli. Dinner is served.

What gives this chicken dish such a great flavor is that the chicken is marinated. The flavor gets deep into the chicken and it tastes fantastic. The marinade helps to keep the chicken moist while it is cooking.

How Long to Marinate Chicken

When you are marinating chicken you want to marinate it for at least a half hour. The longer it is marinated, the more the flavor gets into the chicken, the better it tastes. I like to marinate overnight. That is as long as I think about it beforehand. A lot of times, I get absentminded and forget to do it the day before.

Balsamic Chicken Breasts with Roasted Sweet Potatoes and Broccoli

Prep time: 10 minutes (+ time to marinate)*
Cook time: 20-25 minutes
Serves: 4

*Allow 30 minutes to overnight for the chicken to marinate. See below for further details.

Ingredients:

½ c. balsamic vinegar
½ c. extra virgin olive oil, divided
1½ T. pure maple syrup
2 t. orange zest, preferably organic
3 T. fresh orange juice
3 T. fresh thyme leaves
1 T. fresh sage, finely minced
Sea salt and black pepper, to taste
4 4-oz. boneless, skinless chicken breasts
2 large sweet potatoes, peeled and cubed
2-oz. bag frozen broccoli florets
medium red onion, cut into thick slices
1 t. onion powder
1 t. garlic powder

Directions:

1. Add the balsamic vinegar, two tablespoons olive oil, maple syrup, orange zest, orange juice, thyme, and sage to a medium bowl. Season with salt and black pepper, to taste, and whisk to combine. Set aside.
2. Place the chicken breasts in a gallon-size freezer bag and pour the balsamic mixture on top. Squeeze out excess air and seal bag tightly. Carefully turn bag to ensure the chicken is evenly coated and marinate at room temperature for 30 minutes or place in the refrigerator for one hour to overnight. Also, turn the bag occasionally while marinating for more even distribution of flavors.
3. To prepare, place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat and set aside.
4. Remove chicken from marinade and place on prepared baking sheet and generously season with additional salt and black pepper, if desired. Discard bag and any remaining marinade.
5. Toss the sweet potatoes, broccoli, and red onion in a large bowl with the remaining olive oil, onion powder, and garlic powder. Season with salt and black pepper, to taste, and arrange the seasoned veggies around the chicken breasts in a single layer without overcrowding.
6. Then, place the baking sheet in the preheated oven to roast until the chicken is fully cooked through and the veggies are fork-tender and starting to brown, approximately 20-25 minutes. Remove from oven and cool slightly before serving. Enjoy!

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Balsamic Chicken Breasts with Roasted Sweet Potatoes and Broccoli

Love chicken? Ready for something different? Make this baked balsamic chicken breast for dinner. Pair it with these roasted sweet potatoes and broccoli for a delicious dinner idea.

Prep Time 10 minutes

Cook Time 25 minutes

marinate 30 minutes

Total Time 35 minutes

Servings 4

Ingredients

• ½ c. balsamic vinegar
• ½ c. extra virgin olive oil divided
• 1½ T. pure maple syrup
• 2 t. orange zest preferably organic
• 3 T. fresh orange juice
• 3 T. fresh thyme leaves
• 1 T. fresh sage finely minced
• Sea salt and black pepper to taste
• 4 4- oz. boneless skinless chicken breasts
• 2 large sweet potatoes peeled and cubed
• 1 12- oz. bag frozen broccoli florets
• 1 medium red onion cut into thick slices
• 1 t. onion powder
• 1 t. garlic powder

Instructions

1. Add the balsamic vinegar, two tablespoons olive oil, maple syrup, orange zest, orange juice, thyme, and sage to a medium bowl. Season with salt and black pepper, to taste, and whisk to combine. Set aside.
2. Place the chicken breasts in a gallon-size freezer bag and pour the balsamic mixture on top. Squeeze out excess air and seal bag tightly. Carefully turn bag to ensure the chicken is evenly coated and marinate at room temperature for 30 minutes or place in the refrigerator for one hour to overnight. Turn bag occasionally while marinating for more even distribution of flavors.
3. To prepare, place top oven rack in center position and preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat and set aside.
4. Remove chicken from marinade and place on prepared baking sheet and generously season with additional salt and black pepper, if desired. Discard bag and any remaining marinade.
5. Toss the sweet potatoes, broccoli, and red onion in a large bowl with the remaining olive oil, onion powder, and garlic powder. Season with salt and black pepper, to taste, and arrange the seasoned veggies around the chicken breasts in a single layer without overcrowding.
6. Place the baking sheet in the pre-heated oven to roast until the chicken is fully cooked through and the veggies are fork-tender and starting to brown, approximately 20-25 minutes. Remove from oven and cool slightly before serving. Enjoy!

Recipe Notes

*Allow 30 minutes to overnight for chicken to marinate. See below for further details.