Balsamic chicken is a tangy dish to share with friends or dice up to enjoy on a salad. Cooking the vegetables on the same baking sheet makes for less dishes and an easy dinner.
If you’re a fan of balsamic flavor and in need of a quick dinner to whip up, then this recipe is for you.
Easy to make your own
You can pack as much flavor as you want it too into this balsamic chicken. To increase flavor, reserve some of the vinaigrette to baste on the chicken, or drizzle over the vegetables during cooking. If you really want to pack in the flavor you can make another batch of vinaigrette and use more when serving to friends and family.
Need something new for your packed lunches? Add this recipe to your weekly food prep rotation. Place a serving of balsamic chicken, along with the vegetables, in individual containers and you have a quick lunch ready to go for a few days. Mix it up by using part of it as a salad topper.
Grilling is another great way to cook this recipe. Place ingredients in individual serving foil packs, or put the chicken directly on the grill with the vegetables in a grill safe tray or pan. Not only will it still be delicious, but it will also add another layer of flavor thanks to the grill.
Nutrition and food safety notes
Marinating meat overnight is a great way to set yourself up for a quick to prep meal the following day. In a pinch you can marinate for 30 minutes or more the day of cooking, however the flavor won’t be as bold. The USDA recommends not marinating chicken longer than 48 hours.
For this recipe I shared my own recipe for balsamic vinaigrette, however feel free to use your favorite recipe or store bought variety. Make sure you keep an eye on the carbs if you’re tracking for keto. Not all vinaigrettes are created equal, and they can be a source for added sugars.
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(Day before cooking chicken) Place chicken breast in a resealable bag or other container for marinating. Pour balsamic vinaigrette over chicken and seal container. Refrigerate for 24 hours, turning container over halfway to redistribute the marinade.
To cook dish: Preheat oven to 400 degrees Fahrenheit. Remove chicken from marinade and place on a rimmed baking sheet. Bake for 20 minutes. Remove from oven.
Place asparagus and green beans on baking sheet around the chicken. Drizzle vegetables with olive oil and sprinkle with salt and pepper, to taste. Bake for an additional 15 minutes.
Place tomatoes on baking sheet and finish baking until chicken reaches an internal temperature of 165 degrees Fahrenheit.
Nutrition information was not provided for this recipe because everyone measures marinade amounts differently in nutrition tracking, as well as variations in asparagus bunch sizes. If you would like nutrition information, please add ingredients in the amounts you are using into an online nutrition tracker.
I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Information is provided to the best of my ability. You are ultimately responsible for all decisions pertaining to your health. Please read our full nutrition disclaimer for more information.
If you like this recipe, check out these other recipes for more inspiration