Ingredients
Main Ingredients
½ cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried marjoram
¼ teaspoon fresh ground black pepper
4 boneless, skinless chicken breasts (6-8 ounces each)
1 ½ cups grape tomatoes, halved
8 ounces fresh asparagus spears, chopped
1 zucchini, chopped
½ cup shredded provolone
1 cup shredded mozzarella
¼ cup fresh basil ribbons.
Instructions
Step 1: Prepare the Balsamic Reduction
Combine the balsamic vinegar and honey in a small pan over medium heat. Bring to a low boil and then simmer for about 10-12 minutes or until it is reduced by half. Remove from heat and let it cool.
Step 2: Marinate the Chicken
In a small bowl, combine the olive oil, minced garlic, marjoram, and black pepper. Place the chicken in a baking dish and brush the oil mixture over both sides. Once the balsamic reduction cools down, pour it into the baking dish around the chicken. Let the chicken marinate for 30 minutes, flipping halfway through the marinating time. Add the tomatoes, asparagus, and zucchini.
Step 3: Bake the Chicken
Preheat the oven to 350 degrees Fahrenheit. Bake the chicken for 20-25 minutes or until the internal temperature reaches 165 degrees. Sprinkle with the provolone and mozzarella. Place under the broiler for 2-3 minutes or until the cheese is melted and lightly browned. Top with basil ribbons, fresh thyme, or red pepper flakes.
