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One Pan Balsamic Chicken and Veggies

This is a lovely main course. You have the meat and the veggies in one go.

The chicken will be soft and tasty, the honey gives the dish a tiny sweet touch and the balsamic vinegar does not overtake at all. It is a good combination.


Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes.


  • 3/4 skinless chicken breast (cut into medium size chuncks)

  • Olive oil

  • 4 Tbsp balsamic vinegar

  • 2tbsp honey

  • 1tbsp sesame seeds

  • Red pepper flakes - to taste

  • Salt and freshly ground black pepper

  • 500gr fresh asparagus (trimmed tough ends and chopp into 2-inch pieces) If you do not like asparagus you can use green beans

  • 2-3 carrots cut into matchsticks

  • 1 pack of cherry tomatoes, halved

  • 1 courgette cut into matchsticks.


In a mixing bowl whisk the olive oil, balsamic vinegar, honey, red pepper flakes, salt and pepper, sesame seeds and marinade the chicken for at least 2 hours (you can leave overnight as well).

Heat some oil in a medium size skillet over medium-heat and add the chicken. Cook for about 10 minutes and rotate halfway through cooking until the chicken is nearly done.

In the meantime chop the asparagus, carrots, the courgette and the tomatoes.

Transfer the chicken to a large/serving plate but leave the sauce in the skillet.

Add all the veggies, season with salt and pepper and cook stirring frequently for about 10 minutes.

Add the remaining dressing to the skillet, bring the chicken back and cook for a few minutes until the chicken is thoroughly done.

Serve warm!


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