Balsamic Chicken and Roasted Zucchini

This Balsamic Chicken and Roasted Zucchini recipe is a delightful symphony of flavors, perfectly blending the tangy balsamic glaze with the natural sweetness of roasted zucchini. It's a keto-friendly dish that is as nutritious as it is delicious, making it an ideal choice for a satisfying lunch or dinner.

Course Dinner

Cuisine Mediterranean

Keyword balsamic chicken, Healthy Dinner, Keto, Low-Carb, Roasted Zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 350kcal

Equipment

Oven
Baking sheet
Parchment paper
Large skillet
Mixing bowls
Whisk
Measuring cups and spoons

Ingredients

Balsamic Chicken

4 boneless, skinless chicken breasts about 2 pounds / 900g
¼ cup balsamic vinegar
2 tbsp olive oil
3 garlic cloves minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

Roasted Zucchini

4 medium zucchinis about 2 pounds / 900g, sliced into half moons
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, oregano, basil, salt, and pepper.
Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the balsamic mixture over the chicken, making sure each piece is evenly coated. Allow it to marinate for at least 10 minutes.
While the chicken is marinating, toss the sliced zucchini with olive oil, garlic powder, salt, and pepper in a separate bowl.
Spread the zucchini evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20 minutes, or until tender and slightly golden.
While the zucchini is roasting, heat a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Once the chicken is cooked through, remove it from the skillet and let it rest for a few minutes before slicing.
To serve, place the roasted zucchini on a plate and top with slices of balsamic chicken. Drizzle with any remaining balsamic glaze from the skillet.

Notes

To ensure the chicken cooks evenly, pound the breasts to an even thickness before marinating.

The balsamic glaze can be prepared in advance and stored in the refrigerator for up to a week.

If you prefer a thicker glaze, you can reduce the balsamic vinegar in a saucepan over medium heat until it reaches the desired consistency before marinating the chicken.

Nutrition