balsamic chicken with roasted tomatoes and zucchini

Dinner

Balsamic Chicken with Roasted Tomatoes & Zucchini

This balsamic chicken with roasted tomatoes and zucchini is a flavorful dish that’s perfect for busy evenings. With only five ingredients (not including salt, pepper and oil), it’s both simple and satisfying. Balsamic vinegar adds a rich tang that complements the sweetness of the roasted veggies. If you have some extra time, a longer marinade will result in more flavorful chicken.

Ingredients

¼ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
½ teaspoon salt, divided
¼ teaspoon ground pepper, plus more for garnish
4 (4-ounce) chicken cutlets
3 cups grape tomatoes, halved
2 medium zucchini, sliced 1-inch thick

Directions

Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
Whisk ¼ cup balsamic vinegar, 2 tablespoons oil, 1 teaspoon garlic powder, ¼ teaspoon salt and ¼ teaspoon pepper together in a small bowl. Place chicken in a large bowl. Pour half of the marinade over the chicken; toss to coat. Cover and let marinate for at least 15 minutes (or refrigerate for up to an hour); set aside the remaining marinade.
Arrange the marinated chicken on the baking sheet; pour any remaining marinade in the bowl over the chicken. Toss halved tomatoes and sliced zucchini with the reserved marinade in a large bowl. Spread the vegetables on the pan with the chicken. Sprinkle with the remaining ¼ teaspoon salt.
Bake until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F and the vegetables are tender, 20 to 25 minutes. Garnish with additional pepper, if desired.