Balsamic Chicken and Veggies

This balsamic chicken and veggies recipe is a one-pan dinner packed with tangy balsamic vinegar, fresh vegetables, and Italian flavors. It's a heart-healthy, high-protein meal that fits keto, low-carb, and Mediterranean diet plans while keeping dinner simple.

5 from 1 vote

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Course Main Course

Cuisine Italian

Servings people

Calories 352 kcal

Equipment

Ingredients

1 cup basmati rice uncooked
2 tablespoons olive oil divided
1 large onion chopped
3 cloves garlic pressed
1 cup carrots chopped
1 cup broccoli chopped
balsamic glaze optional
2 pounds marinated balsamic chicken

Instructions

Prepare basmati rice according to package directions.
Heat olive oil in the same skillet used to cook the chicken over medium heat, using a wooden spoon to scrape up all the brown bits left over from the chicken. Sauté onions for 5 minutes. Add carrots and broccoli. Cook until vegetables are crisp-tender and brightly colored. Add garlic and cook for one additional minute or until the garlic is fragrant. Remove from heat.
Combine the chicken and veggies. If desired, drizzle with balsamic glaze just before serving. Never reuse marinade that came in contact with raw chicken.
Serve over rice.

Notes

This balsamic chicken and veggies skillet is made using marinated balsamic chicken tenders. Click the link for that recipe.

Nutrition

Keyword broccoli, carrots, chicken, onions, rice

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