Balsamic Grilled Chicken and Roasted Veggies

Jump to Recipe

---

We all have certain recipes that we consider an easy go-to when we are not sure what to make for dinner. Balsamic grilled chicken and roasted veggies often makes its way into the rotation for that reason, plus it’s tasty, and satisfying.

When eating alone, charred vegetables by themselves with a bit of seasoning is a perfect dinner. However, my boyfriend does not consider a plate of roasted vegetables a complete meal, so I am sure to add a protein when he is around. I love the flavor of balsamic vinegar, and this chicken marinade it usually on my rotation. It adds a big punch of flavor with ingredients that I always have on hand. Paired with some of my favorite roasted vegetables, this simple dish comes together quickly.

Grilled chicken and roasted veggies is a super simple, quick, and satisfying weeknight meal. I usually roast whatever veggies I have on hand while grilling the chicken. This makes the whole meal come together in 20 minutes (not including marinating time). I used brussel sprouts, mushrooms and red onions, and roasted until cooked through and browning.

How to Make Balsamic Grilled Chicken and Roasted Veggies:

Gather your marinade ingredients – olive oil, balsamic vinegar, lemon juice, kosher salt, black pepper, red chili flakes, garlic powder, and onion powder.

Throw all the marinade ingredients in a large plastic baggie along with thawed or fresh chicken breast cutlets. Marinate for at least a half hour.

To make a chicken breast cutlet, you will cut the chicken breast in half width-wise, so you have 2 chicken breast pieces that look the same size as the one piece before, but are thinner.

Use whichever veggies you prefer!

Chop all veggies. Feel free to use whatever vegetables you have on hand, but keep in mind that different vegetables will cook at different speeds. Cauliflower or broccoli florets could be easily substituted. If using potatoes, dice them into small cubes. This will ensure that they finish cooking at the same time as everything else. Zucchini could also be added, but would cook much faster. Due to this, you will want to wait and add the zucchini until there are 10 minutes left on the timer.

Toss the vegetables with olive oil, and season with salt, pepper, and lemon juice, before roasting in a hot oven.

How to Store:

This meal can be stored in airtight containers for up to 3 days in the refrigerator. This reheats well in the microwave and is great for lunch the next day. If you ate all of the vegetables and only have chicken left, the grilled balsamic chicken breast cutlets would go great on a sandwich.

Recipe Step-by-Step

• Mix all the marinade ingredients in a large plastic baggie:

1/2 cup Olive Oil
1/4 cup Balsamic Vinegar
1/2 Lemon, juiced
1 1/2 tsp. Kosher or Sea Salt
1 tsp. Black Pepper
1/2 tsp. Red Chili Flakes
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder

• Add 4 chicken breasts cutlets to the marinade and let rest at least 1 hour, up to 24 hours. 

• Preheat the oven to 400°.

• On a large baking sheet, toss the chopped veggies (I used 1 lb. quartered brussel sprouts, 8 oz button mushrooms, and 1/2 sliced red onion) with 2 tsp. salt, 1 tsp. black pepper, lemon juice, and 2 tbsp. oil. Roast in the preheated oven for 20 minutes. 

• Meanwhile, grill chicken on medium high heat for about 5 minutes per side, until chicken is no longer pink in the center, and grill marks are present. Throw away any remaining marinade. When grilling, do not flip the meat if it is sticking to the grill. Allow it to cook for another minute or so, it will usually not stick once the meat is ready to be flipped.

Slice up some freshly toasted French Bread and spread with butter. Serve with the grilled chicken and roasted vegetables. This meal makes four servings and is a great weeknight dinner. Healthy, simple, flavorful, and super quick to throw together