Honey Balsamic Chicken & Veggies

This Honey Balsamic Chicken & Veggies is a flavorful, colorful, and nutrient-packed dish that strikes a perfect balance between savory and slightly sweet. Juicy chicken breast is seared until golden, then paired with tender green beans, sweet carrots, crisp red peppers, and burst-in-your-mouth grape tomatoes. The dish is finished with a luscious glaze made from honey, balsamic vinegar, and light Italian dressing, creating a tangy-sweet sauce that ties everything together. With a 35-minute cook time and a single-skillet preparation, it’s a wholesome meal for busy weeknights yet elegant enough for entertaining. Serves 6 generously.

• Chicken Breast (2 lbs, cut into 2-inch pieces): Lean protein that serves as the hearty base of the dish. Cutting into smaller pieces ensures quick, even cooking.

• Olive Oil (2 tbsp): Adds richness, prevents sticking, and helps develop a golden crust on the chicken.

• Low-Calorie Italian Salad Dressing (½ cup): Provides herbs, acidity, and seasoning without excess calories. Acts as part of the glaze base.

• Honey (2 tbsp): Brings natural sweetness, balancing the acidity of the vinegar and dressing.

• Balsamic Vinegar (3 tbsp): Adds depth, tanginess, and a slight caramelized flavor when reduced in the pan.

• Chicken Broth (1 cup): Keeps the vegetables tender and adds savory depth to the sauce.

• Green Beans (1 lb / 24 oz, fresh or frozen): A crisp, earthy vegetable that complements the sweeter notes of the dish.

• Carrots (3 large, diced): Add color, sweetness, and a hearty texture.

• Red Pepper (1 large, diced): Provides a fresh, slightly sweet crunch.

• Grape Tomatoes (1 cup, halved): Added at the end for a juicy, bright burst of flavor.

• Salt & Pepper (to taste): Enhances all the natural flavors.

• Garlic Powder (1 tsp): Infuses the dish with a subtle savory depth without overpowering the sauce.

• Prepare the glaze: In a small bowl, whisk together the Italian dressing, balsamic vinegar, and honey. Set aside.

• Cook the chicken: Heat a large skillet over medium-high heat. Add the olive oil. Season chicken with salt and pepper, then sear until browned on both sides and fully cooked through. Remove from the skillet, cover, and keep warm.

• Cook the vegetables: Reduce heat to medium. Add the chicken broth, green beans, carrots, and red pepper to the skillet. Cover and cook until vegetables are tender.

  • If using frozen green beans: Cook carrots and peppers for 5 minutes before adding the beans.

• Combine and glaze: Return the cooked chicken to the skillet. Pour in the balsamic-honey mixture and stir to coat evenly. Cook for 2 minutes to allow flavors to meld.

• Finish with tomatoes: Add halved grape tomatoes, stir gently, and let them warm through.

• Serve: Plate the chicken and veggies with plenty of the tangy-sweet glaze. Enjoy hot as a complete, balanced meal.