What’s the best way to avoid soggy roasted vegetables?

Roast on a preheated oven at 425F, spread vegetables in a single layer without overcrowding, and use high heat to encourage caramelization and crisp edges for optimal texture.

Is it okay to use a store-bought balsamic glaze?

Store-bought balsamic glaze can be used for convenience, added at the end for drizzle. However, fresh balsamic vinegar used during cooking brings a richer, more balanced flavor to the dish.

Can this recipe be used for meal prep, and how should I store it?

This dish is great for meal prep. Divide into portions and store refrigerated up to 4 days. Flavors deepen over time. Reheat gently with added broth or olive oil to maintain moisture and texture.

Balsamic Roasted Veggie Pasta with Grilled Chicken Recipe

Name: Grilled Chicken Pasta with Balsamic Glaze and Roasted Vegetables Recipe
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts; 1 medium zucchini, sliced; 1 red bell pepper, sliced; 1 red onion, sliced; 1 cup cherry tomatoes; 3 tablespoons balsamic vinegar; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and black pepper to taste; 8 oz whole wheat pasta (penne or linguine recommended); Fresh basil, chopped (for garnish); 2 tablespoons grated Parmesan cheese (optional); 2 tablespoons brown sugar; 2 tablespoons balsamic vinegar; 2 tablespoons maple syrup; 2 tablespoons orange juice; 1 tablespoon olive oil

Description

🍋 Enjoy a burst of Mediterranean flavors with this Grilled Chicken Pasta with Balsamic Glaze, combining savory herbs and tangy vinegar.
🍗 Perfect for a hearty meal, this dish features a wholesome balance of protein, fiber-rich veggies, and flavorful pasta.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 medium zucchini, sliced
1 red bell pepper, sliced
1 red onion, sliced
1 cup cherry tomatoes
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste
8 oz whole wheat pasta (penne or linguine recommended)
Fresh basil, chopped (for garnish)
2 tablespoons grated Parmesan cheese (optional)
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons orange juice
1 tablespoon olive oil

Instructions

1. Marinate chicken with salt, pepper, and a splash of balsamic vinegar. Let it rest for at least an hour or overnight for enhanced flavor.
2. Preheat grill to 400°F (204°C) and grill chicken for 7-8 minutes per side until the internal temperature reaches 165°F (74°C). Rest before slicing.
3. Heat oven to 425°F (220°C). Slice zucchini, red bell pepper, and red onion.
4. Heat olive oil in a pan, sauté garlic for about 30 seconds, then add vegetables.
5. Toss vegetables with balsamic mixture and roast in the oven for 20-25 minutes or sauté until tender.
6. Cook whole wheat pasta according to package directions, reserving ½ cup of pasta water.
7. Return pasta to the pot and toss with roasted vegetables, their juices, and fresh basil.
8. Combine pasta, grilled chicken slices, and vegetables. Garnish with Parmesan cheese.
9. Optionally drizzle with balsamic glaze made from brown sugar, maple syrup, orange juice, and olive oil.

Notes

🌿 For enhanced flavor, marinate the chicken longer and use the glaze for added depth.
🥦 Use fresh, uniform vegetables for even cooking; try varied pasta types, including gluten-free options.
🍝 Store leftovers in airtight containers for up to 4 days, reheating gently with added olive oil or broth to restore moisture.

Prep Time: 15 minutes
Marinating Time: 1 hour
Cook Time: 35 minutes
Category: Main Course
Method: Grilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 Serving
Calories: 550
Sugar: 12 grams
Sodium: 480 mg
Fat: 20 grams
Saturated Fat: 4 grams
Unsaturated Fat: 14 grams
Trans Fat: 0 grams
Carbohydrates: 60 grams
Fiber: 10 grams
Protein: 35 grams
Cholesterol: 100 mg