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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.