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Grilled Balsamic Chicken with Roasted Vegetables
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 zucchinis, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together 1/2 cup balsamic vinegar, 1/4 cup olive oil, minced garlic, dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place the chicken breasts in a resealable plastic bag and pour the balsamic marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-7 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and let rest for 5 minutes before slicing.
- While the chicken is grilling, preheat the oven to 425°F (220°C). Place the sliced bell peppers, red onion, zucchinis, and cherry tomatoes on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring once halfway through the cooking time.
- Serve the grilled balsamic chicken with the roasted vegetables on the side. Enjoy!
Grilled Balsamic Chicken served with roasted vegetables has a rich history rooted in Italian culinary traditions. The dish originated in the Emilia-Romagna region, known for its balsamic vinegar production. Renowned chefs like Massimo Bottura have elevated this classic dish, infusing it with modern flair. The succulent chicken is marinated in a blend of balsamic vinegar, olive oil, and herbs, then grilled to perfection. The roasted vegetables, such as bell peppers, zucchini, and red onions, add a delightful smokiness. Today, the best versions of this dish can be savored in authentic Italian trattorias. The key to this dish lies in the quality of balsamic vinegar and the grilling technique, ensuring a tender, flavorful result.
40 min
4
350 calories
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