Balsamic Grilled Chicken With Veggie Medley – Simple, Flavorful, Weeknight-Friendly

This is the kind of meal that checks every box: easy prep, big flavor, and a plate full of color. Juicy grilled chicken soaks up tangy balsamic, garlic, and herbs, while a rainbow of veggies caramelizes until crisp-tender. It feels special but cooks fast, making it perfect for busy nights or relaxed weekends.

If you’re looking for a reliable, balanced dinner that tastes like something from a bistro, this one delivers. Plus, it’s flexible—use what you have, swap veggies you like, and tailor the flavors to your taste.

Balsamic Grilled Chicken With Veggie Medley - Simple, Flavorful, Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the chicken: 4 boneless, skinless chicken breasts (or 6 chicken thighs)
• 1/3 cup balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon honey or maple syrup (optional, for balance)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 teaspoon dried Italian seasoning or a mix of dried oregano and thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• For the veggie medley: 1 red bell pepper, sliced into strips
• 1 yellow or orange bell pepper, sliced into strips
• 1 medium red onion, cut into wedges
• 1 small zucchini, sliced into half-moons
• 1 small yellow squash, sliced into half-moons
• 1 cup cherry tomatoes
• 1 cup broccoli florets (optional but great for texture)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• To finish (optional but recommended): Fresh basil or parsley, chopped
• Shaved Parmesan
• Lemon wedges for serving

Method

 

1. Make the marinade. In a bowl, whisk balsamic vinegar, olive oil, minced garlic, honey, Dijon, Italian seasoning, salt, and pepper. Taste and adjust sweetness or acidity if needed.
2. Prep the chicken. Pat the chicken dry. Place in a zip-top bag or shallow dish. Pour in the marinade, turning to coat. Marinate for at least 30 minutes, or up to 8 hours in the fridge.
3. Prep the veggies. In a large bowl, toss peppers, red onion, zucchini, yellow squash, cherry tomatoes, and broccoli with olive oil, balsamic, Italian seasoning, salt, and pepper. Set aside.
4. Heat the grill or oven. Preheat a grill to medium-high (about 400–425°F). If cooking indoors, preheat the oven to 425°F and line a sheet pan with parchment.
5. Grill the chicken. Remove chicken from marinade, letting excess drip off. Grill 5–6 minutes per side for breasts (thighs may take a bit longer), until the internal temperature reaches 165°F. Brush with leftover marinade during the first half of cooking only, then discard the rest.
6. Cook the veggies. Grill in a grill basket for 8–12 minutes, tossing occasionally, until charred in spots and tender-crisp. If roasting, spread on the sheet pan and roast for 18–22 minutes, stirring once, until caramelized.
7. Rest and slice. Let the chicken rest 5 minutes, then slice against the grain. This keeps it juicy and easier to serve.
8. Finish and serve. Toss the veggies with chopped basil or parsley. Plate with chicken, add shaved Parmesan, and squeeze lemon over the top for brightness.

What Makes This Special

This recipe is all about smart simplicity. The balsamic marinade pulls double duty: it tenderizes the chicken and builds a rich glaze on the grill.

The veggie medley roasts or grills alongside, picking up those charred edges and a hint of sweetness.

You’ll love the balance of flavors—tangy balsamic, savory garlic, and fresh herbs—without heavy sauces or fuss. It’s also a one-pan or one-grill kind of meal, which means fewer dishes and less stress. Serve it as is, or add grains, salad, or a crusty slice of bread to round it out.

What You’ll Need

• For the chicken:
  • 4 boneless, skinless chicken breasts (or 6 chicken thighs)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon honey or maple syrup (optional, for balance)
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1 teaspoon dried Italian seasoning or a mix of dried oregano and thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
• For the veggie medley:
  • 1 red bell pepper, sliced into strips
  • 1 yellow or orange bell pepper, sliced into strips
  • 1 medium red onion, cut into wedges
  • 1 small zucchini, sliced into half-moons
  • 1 small yellow squash, sliced into half-moons
  • 1 cup cherry tomatoes
  • 1 cup broccoli florets (optional but great for texture)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• To finish (optional but recommended):
  • Fresh basil or parsley, chopped
  • Shaved Parmesan
  • Lemon wedges for serving

Step-by-Step Instructions

1. Make the marinade. In a bowl, whisk balsamic vinegar, olive oil, minced garlic, honey, Dijon, Italian seasoning, salt, and pepper.

   Taste and adjust sweetness or acidity if needed.

2. Prep the chicken. Pat the chicken dry. Place in a zip-top bag or shallow dish. Pour in the marinade, turning to coat.

   Marinate for at least 30 minutes, or up to 8 hours in the fridge.

3. Prep the veggies. In a large bowl, toss peppers, red onion, zucchini, yellow squash, cherry tomatoes, and broccoli with olive oil, balsamic, Italian seasoning, salt, and pepper. Set aside.
4. Heat the grill or oven. Preheat a grill to medium-high (about 400–425°F). If cooking indoors, preheat the oven to 425°F and line a sheet pan with parchment.
5. Grill the chicken. Remove chicken from marinade, letting excess drip off.

   Grill 5–6 minutes per side for breasts (thighs may take a bit longer), until the internal temperature reaches 165°F. Brush with leftover marinade during the first half of cooking only, then discard the rest.

6. Cook the veggies. Grill in a grill basket for 8–12 minutes, tossing occasionally, until charred in spots and tender-crisp. If roasting, spread on the sheet pan and roast for 18–22 minutes, stirring once, until caramelized.
7. Rest and slice. Let the chicken rest 5 minutes, then slice against the grain.

   This keeps it juicy and easier to serve.

8. Finish and serve. Toss the veggies with chopped basil or parsley. Plate with chicken, add shaved Parmesan, and squeeze lemon over the top for brightness.

Storage Instructions

• Refrigerate: Store chicken and veggies separately in airtight containers for up to 4 days.
• Freeze: The chicken freezes well for up to 3 months. Veggies are best fresh but can be frozen if needed; expect a softer texture.
• Reheat: Warm gently in a skillet over medium heat with a splash of water or broth.

  Microwave in short bursts to avoid drying out.

• Meal prep tip: Keep a small container of fresh herbs and lemon wedges to revive flavors when reheating.

Health Benefits

• Lean protein: Chicken breast offers high-quality protein for muscle repair and steady energy.
• Colorful vegetables: Peppers and tomatoes bring antioxidants like vitamin C and lycopene. Zucchini, squash, and broccoli add fiber and minerals.
• Smarter fats: Olive oil provides heart-friendly monounsaturated fats.
• Lower sugar, big flavor: A small amount of honey balances acidity without turning the dish sweet.
• Balanced plate: Protein plus veggies keeps the meal satisfying without feeling heavy.

Pitfalls to Watch Out For

• Over-marinating: More than 8–10 hours in an acidic marinade can make chicken mushy. Aim for 30 minutes to 8 hours.
• High heat without control: Balsamic can burn if the grill is too hot.

  Keep it at medium-high and move pieces to cooler zones if flare-ups happen.

• Crowded pan: If roasting, give veggies space. Overcrowding steams them instead of browning.
• Skipping the rest: Cutting chicken immediately lets juices run out. Rest for 5 minutes first.
• Uneven cuts: Slice veggies in similar sizes so they cook at the same rate.

Alternatives

• Protein swaps: Use boneless thighs for extra juiciness, or try turkey cutlets, pork tenderloin medallions, or firm tofu.

  For tofu, press well and marinate longer.

• Veggie variations: Swap in asparagus, green beans, mushrooms, or Brussels sprouts. Harder veggies like carrots or Brussels may need a few extra minutes.
• No grill? Pan-sear chicken in a cast-iron skillet, then finish in a 400°F oven until done. Roast veggies on a sheet pan.
• Glaze boost: Reduce extra balsamic in a small pan until syrupy, then drizzle lightly over the finished dish.
• Herb profile: Try rosemary and thyme for an earthy vibe, or basil and oregano for a brighter, Italian note.
• Make it a bowl: Serve over quinoa, farro, brown rice, or cauliflower rice.

  Add a spoonful of pesto or a dollop of Greek yogurt.

FAQ

Can I use bone-in chicken?

Yes, but increase the cooking time. Start over indirect heat on the grill, then finish over direct heat for char. Use a thermometer and pull at 165°F.

Is it okay to marinate overnight?

Yes, up to 8 hours is ideal.

Any longer and the acid can start to break down the meat too much.

What if I don’t have balsamic vinegar?

Use red wine vinegar with a teaspoon of honey to mimic the sweetness. It won’t be as rich, but it’s still tasty.

How do I prevent the veggies from getting soggy?

Toss with just enough oil to coat, spread in a single layer, and use high heat. Avoid adding salt too early if your veggies tend to release water; you can season halfway through.

Can I make this ahead for meal prep?

Definitely.

Cook the chicken and veggies, cool, and portion into containers. Add fresh herbs and a lemon wedge when serving to brighten the flavors.

What’s the best way to get grill marks without overcooking?

Preheat the grill well, oil the grates, and don’t move the chicken for the first 3–4 minutes. Flip once, then finish to temperature over slightly lower heat if needed.

How can I make it dairy-free?

Skip the Parmesan and finish with toasted pine nuts or a drizzle of extra-virgin olive oil.

Everything else is naturally dairy-free.

Can I use frozen vegetables?

Yes, but roast them from frozen at a high temperature for better browning. Expect a softer texture compared to fresh.

What wine pairs well with this?

A medium-bodied red like Chianti or a bright white like Sauvignon Blanc pairs nicely with the balsamic and herbs.

How do I keep the chicken juicy?

Don’t overcook. Use a thermometer, rest the meat, and slice against the grain.

Thighs are more forgiving if you prefer extra juiciness.

In Conclusion

Balsamic Grilled Chicken with Veggie Medley brings together bold flavor, versatile ingredients, and an easy process you can repeat any night of the week. It’s balanced, colorful, and satisfying without being heavy. Keep the marinade on hand, rotate your veggies with the seasons, and you’ll have a go-to dinner that always hits the spot.