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- Chicken - 4 boneless, skinless chicken thighs - Vegetables - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium red onion, sliced - Balsamic Glaze Components - ⅓ cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - Salt and pepper to taste For this recipe, I make sure to use the right amounts. Here’s what you need: - Chicken: 4 thighs - Broccoli: 2 cups - Red bell pepper: 1 - Yellow bell pepper: 1 - Red onion: 1 medium - Balsamic vinegar: ⅓ cup - Honey: 2 tablespoons - Olive oil: 2 tablespoons - Garlic: 3 cloves - Thyme: 1 teaspoon - Salt and pepper: to taste - Fresh parsley for garnish (optional) Using fresh parsley adds a nice touch. It also makes the dish look pretty. With these ingredients, you’ll create a tasty meal that is both healthy and colorful! First, you need to preheat your oven to 425°F (220°C). This step is key for even cooking. While the oven heats up, grab a large sheet pan. Line it with parchment paper for easy cleanup. It also helps the food not stick. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried thyme, salt, and pepper. This mixture creates a tasty glaze. Make sure to mix it well. The flavors blend together, giving your dish a rich taste. Now, place the chicken thighs on one side of the sheet pan. Pour half of the balsamic glaze over the chicken. Make sure each piece is coated well. On the other side, arrange the broccoli florets, sliced bell peppers, and red onion. Drizzle the rest of the glaze over the veggies. Toss them gently to coat evenly. Bake the pan in your preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly caramelized. Once done, remove the pan from the oven. Let it sit for 5 minutes before serving. If you want, garnish with fresh parsley for a pop of color. Enjoy your meal! To ensure your chicken is juicy and safe to eat, check the internal temperature. Use a meat thermometer to confirm it reaches 165°F (75°C). Insert the thermometer into the thickest part of the thigh. If it reads 165°F, your chicken is done! Let it rest for a few minutes before serving. This helps keep the juices inside. To boost the flavor of your veggies, start with good seasoning. Use salt and pepper generously. A little olive oil helps too. Toss the vegetables in the balsamic glaze well. This adds sweetness and depth. For caramelization, roast them until they're soft and slightly brown. This brings out their natural sweetness and adds great texture. Meal prep can save you time during busy weeks. Chop your veggies a day ahead and store them in the fridge. You can also marinate the chicken in the balsamic glaze overnight. This gives the chicken more flavor and makes cooking easier. When it's time to cook, just toss everything on the sheet pan. Easy and quick! {{image_2}} You can change up the protein in this dish. Try using chicken breasts or turkey. For a meatless option, use firm tofu or chickpeas. Swap the veggies too. Instead of broccoli, try green beans or asparagus. You can also use zucchini or carrots. Mixing and matching makes this dish fun and new each time. This meal pairs well with many sides. Serve it over rice for a filling option. Quinoa adds a nutty taste and is healthy too. You can also enjoy it with crusty bread. The bread is perfect for soaking up the tasty glaze. Feel free to add a side salad for some crunch and freshness. Want to make it even tastier? Add spices like paprika or cumin. Fresh herbs like rosemary or basil can boost the flavor too. A squeeze of lemon juice brightens the dish. Try adding chili flakes for a spicy kick. These small changes can take your meal to the next level. To keep your sheet-pan balsamic glazed chicken and veggies fresh, store them in an airtight container. Place the chicken and veggies in the fridge within two hours of cooking. They will last up to three days. Label your container with the date. This way, you know when to eat them. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to prevent drying. Heat for about 15-20 minutes or until warm. You can also reheat in the microwave if you’re short on time. Just heat for 1-2 minutes, checking often. If you want to save some for later, freezing is a great option! First, let the chicken and veggies cool completely. Then, place them in a freezer-safe bag or container. Remove as much air as possible before sealing. You can freeze them for up to three months. To reheat, thaw in the fridge overnight and then follow the reheating instructions. Bake the chicken for 25 to 30 minutes. The chicken is done when it reaches 165°F. Use a meat thermometer to check this. The veggies will cook nicely alongside the chicken. They will be tender and slightly caramelized. This cooking time makes it easy and quick. Yes, you can use frozen chicken and veggies. Just remember to adjust the cooking time. Frozen chicken may take longer to cook. Make sure it reaches the safe temperature of 165°F. For frozen veggies, they may need less time to cook. Keep an eye on them to avoid overcooking. You can serve this dish with many sides. Try rice for a filling option. Quinoa is also a great choice for a healthy twist. You can add a fresh salad for some crunch. Bread is nice for soaking up the glaze too. Choose what you like best to make your meal complete. This blog post covered the key ingredients, steps, and tips for making balsamic glazed chicken. We explored the main ingredients, including chicken and fresh veggies, and discussed how to prepare the dish. I shared useful cooking and flavor tips to help you succeed. In the end, this recipe is easy to adapt. You can switch ingredients and sides based on what you like. Enjoy your cooking and the delicious meal ahead!

Sheet-Pan Balsamic Glazed Chicken and Veggies

Delight your taste buds with this Sheet-Pan Balsamic Glazed Chicken & Veggies recipe! This easy-to-make dish combines juicy chicken thighs and colorful vegetables, all coated in a delicious balsamic glaze. Perfect for busy weeknights, it’s a one-pan meal that simplifies cleanup. Ready in just 40 minutes, this recipe is both healthy and satisfying. Click through now to explore the full recipe and impress your family at dinner!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium red onion, sliced

⅓ cup balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, thyme, salt, and pepper to create the glaze.

      Place the chicken thighs on one side of a large sheet pan. Pour half of the balsamic glaze over the chicken, making sure they are well-coated.

        On the other side of the sheet pan, arrange the broccoli florets, sliced bell peppers, and red onion. Drizzle the remaining glaze over the vegetables and toss them to ensure they are evenly coated.

          Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

            Once done, remove from the oven and let sit for 5 minutes. Garnish with fresh parsley if desired before serving.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4