Balsamic Glazed Chicken with Roasted Veggie Quinoa
This dish is a wholesome Mediterranean-inspired meal featuring tender balsamic-glazed chicken breasts paired with fluffy quinoa and roasted seasonal vegetables. The sweet-tangy balsamic glaze perfectly balances the nutty quinoa and caramelized veggies, making it both healthy and flavor-packed.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp honey
2 cloves garlic, minced
1 tsp Dijon mustard
1 tsp dried Italian herbs (oregano, basil, thyme)
Salt & pepper to taste
For the Roasted Veggies:
1 red bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes
1 red onion, chopped
2 tbsp olive oil
1 tsp dried oregano
Salt & pepper to taste
For the Quinoa:
1 cup quinoa, rinsed
2 cups vegetable or chicken broth
1 tbsp olive oil
1 tbsp lemon juice
Fresh parsley
Instructions
Step 1: Cook the Quinoa
Rinse quinoa under cold water.
In a saucepan, bring broth to a boil.
Add quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy.
Fluff with fork, drizzle with olive oil & lemon juice, set aside.
Step 2: Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss bell pepper, zucchini, cherry tomatoes, and onion with olive oil, oregano, salt & pepper.
Spread on a baking sheet and roast for 20–25 minutes until caramelized.
Step 3: Make the Balsamic Glazed Chicken
In a small bowl, mix balsamic vinegar, honey, Dijon mustard, garlic, olive oil, and herbs.
Season chicken with salt & pepper.
Heat a skillet over medium heat, add chicken, and sear 4–5 minutes per side.
Pour balsamic glaze into the skillet, reduce heat, and let it simmer until chicken is cooked through and glaze thickens (5–7 minutes).
Step 4: Assemble the Dish
On each plate, spoon quinoa as a base.
Top with roasted vegetables.
Place sliced balsamic glazed chicken on top.
Drizzle extra glaze from the pan.
Garnish with parsley if desired.
Notes & Tips
Use boneless chicken thighs instead of breasts for juicier meat.
Swap quinoa with brown rice or couscous if preferred.
Add feta cheese or toasted pine nuts for a Mediterranean twist.
Double the glaze and store extra for salads or grilled veggies.
Frequently Asked Questions
Q: Can I meal prep this recipe?
✅ Yes, it keeps well in the fridge for up to 4 days. Store chicken, veggies, and quinoa separately.
Q: Can I make it vegetarian?
✅ Yes, skip the chicken and use balsamic-glazed tofu or chickpeas instead.
Q: How do I make the glaze thicker?
✅ Let it simmer longer in the pan, or add 1 tsp cornstarch mixed with water.
Nutritional Information
Calories: 420 kcal
Protein: 35 g
Carbohydrates: 38 g
Fat: 14 g
Fiber: 6 g
Sugar: 9 g