Balsamic Chicken and Peppers

A vibrant, insulin-friendly weeknight solution that combines lean protein with nutrient-dense aromatics, glazed in a refined balsamic reduction

Ingredients

• 1 lb boneless skinless chicken breasts, cubed into 1-inch nutrient-dense pieces
• 3 large bell peppers (red, orange, yellow), sliced into uniform chunks
• 1 medium red onion, cut into thick wedges
• 1 Tbsp fresh basil, chiffonade for garnish
• Sea salt and cracked black pepper, to taste
• For the Glaze:
• 1/4 cup high-quality balsamic vinegar
• 2 Tbsp raw honey (local preferred)
• 1 Tbsp Dijon mustard (no added sugar)
• 2 cloves garlic, finely minced

Instructions

1. Calibrate the Oven: Preheat your oven to 400°F.
2. Reduce the Glaze: In a small stainless steel saucepan over medium heat, combine the balsamic vinegar, honey, Dijon mustard, and garlic. Bring to a gentle boil, then immediately reduce heat to a simmer. Whisk occasionally for 5-7 minutes until the sauce coats the back of a spoon. Remove from heat.
3. Assemble the Sheet Pan: Arrange the chicken cubes and chopped vegetables across the baking sheet in a single layer to ensure even roasting. Season generously with salt and pepper.
4. Initial Roast: Drizzle exactly half of the balsamic reduction over the chicken and vegetables. Toss thoroughly with tongs to coat. Roast for 20 minutes, tossing halfway through to prevent sticking and ensure even caramelization.
5. Final Glaze: Once the chicken reaches an internal temperature of 165°F, remove the pan from the oven. Drizzle the remaining balsamic reduction over the ingredients and toss to coat. Return to the oven for an additional 5 minutes to allow the glaze to thicken and adhere.