Ingredients

For the Chicken Marinade:
4 boneless skinless chicken breasts (or thighs)
¼ cup balsamic vinegar
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp honey (or date syrup)
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
Salt & black pepper to taste
Juice of ½ lemon

For the Roasted Veggies:
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, cut into wedges
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp dried oregano
1 tsp rosemary (or thyme)
Salt & black pepper to taste

Directions

In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, oregano, thyme, paprika, lemon juice, salt, and pepper. Add chicken and coat well. Cover and marinate for at least 30 minutes (up to overnight).

Preheat oven to 200°C (400°F).

Spread zucchini, peppers, onion, and cherry tomatoes on a baking sheet.

Drizzle with olive oil, sprinkle with oregano, rosemary, salt, and pepper. Toss well.

Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.

Heat a grill pan or skillet over medium heat.
Cook marinated chicken for 6–7 minutes per side (until golden and cooked through).

Alternatively, bake the chicken alongside veggies at 200°C (400°F) for 25–30 minutes.

Place roasted veggies on a platter. Slice chicken and arrange on top.

Drizzle with extra balsamic glaze (optional).

Garnish with fresh parsley or basil.