YOUR SOLIN GENERATED RECIPE
Balsamic Italian Chicken with Roasted Vegetables
Tender chicken breast and red potatoes roasted with vibrant zucchini and peppers in a tangy balsamic glaze that caramelizes into a rich, savory finish.
INGREDIENTS
5 oz boneless skinless chicken breast
0.75 cup red potato
0.5 cup zucchini
0.5 cup red bell pepper
0.5 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Dice the red potatoes into small half-inch cubes to ensure they cook at the same rate as the chicken.
Place the potatoes on the pan, drizzle with half of the olive oil and a pinch of sea salt, then roast for 10 minutes.
While potatoes roast, slice the chicken breast into bite-sized strips and chop the zucchini and bell peppers.
In a medium bowl, whisk together the remaining olive oil, balsamic vinegar, dried oregano, garlic powder, sea salt, and black pepper.
Toss the chicken and vegetables in the balsamic mixture until thoroughly coated.
Remove the pan from the oven, add the chicken and vegetables, and spread everything into a single layer.
Roast for an additional 18 to 20 minutes until the chicken is cooked through and the balsamic glaze has thickened.