Balsamic Glazed Chicken with Roasted Vegetables
As the balsamic glaze caramelized in the oven, the kitchen filled with a mouthwatering aroma that signaled dinner was almost ready. Tender chicken breasts and a medley of colorful roasted vegetables, all seasoned with True Salt sea salt, created a hearty and satisfying meal perfect for family gatherings.
What you'll need:
4 boneless, skinless chicken breasts
1 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon True Salt sea salt
1/2 teaspoon black pepper
2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
Fresh basil leaves for garnish
In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat until it reduces by half, creating a glaze. Set aside.
Preheat your oven to 375°F (190°C).
Season chicken breasts with True Salt and black pepper. Heat olive oil in an oven-safe skillet and brown the chicken on both sides.
Add the mixed vegetables to the skillet with the chicken.
Drizzle the balsamic glaze over the chicken and vegetables.
Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken is cooked through.
Garnish with fresh basil leaves before serving