Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced into wedges
  • 1 zucchini, sliced (about 1/2 inch/1.25cm thick)
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60ml) balsamic vinegar
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) honey or maple syrup
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic, basil, oregano, salt, and pepper (and Dijon mustard, if using).
  3. Place chicken breasts in a bowl or zip-top bag. Pour half of the marinade over the chicken, ensuring it's well coated. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
  4. In a large mixing bowl, toss the sliced bell peppers, red onion, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
  5. Pour remaining marinade over the vegetables. Toss to coat evenly.
  6. Spread the marinated vegetables in a single layer on the prepared sheet pan. Nestle the marinated chicken breasts amongst the vegetables.
  7. Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
  8. For extra color and char, broil on high for 2-3 minutes, watching closely to prevent burning (optional).
  9. Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve immediately with the roasted vegetables and a drizzle of any pan juices.