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Photo of Balsamic Grilled Chicken & Veggies by Trisha Rudra at BetterButter

Balsamic Grilled Chicken & Veggies

Trisha Rudra
30 minutes
Prep Time
15 minutes
Cook Time
2 People
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ABOUT Balsamic Grilled Chicken & Veggies RECIPE

A hearty and simple meal with no-fuss ingredients that's perfect for a quick lunch or dinner, especially on days when one is looking for something homey and comfy.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • American
  • Grilling
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. chicken Breast - 2, boneless
  2. Broccoli - 1, cut into florets
  3. Bell pepper - 2 cups, diced, red, yellow, green (or use any variety)
  4. Button mushrooms - 2 cups, diced
  5. garlic - 4 fat cloves
  6. butter - 2 tbsp
  7. olive oil - 2 tbsp
  8. Balsamic vinegar - 1/4 cup + 2 tbsp
  9. honey - 1 tsp or Brown Sugar - 1 tbsp
  10. Salt & pepper to taste


  1. Wash and pat dry the chicken. In a wide bowl, add 1/2 of the garlic by crushing it in a mortar pestle along with the salt and pepper.
  2. Rub the chicken all over with the crushed garlic, salt and pepper.
  3. Now add 1/4 cup Balsamic vinegar, and olive oil. Set aside to marinate for 30 mins.
  4. Meanwhile dice the bell peppers, broccoli and mushrooms. In a large bowl, add the rest of the chopped garlic, balsamic vinegar, 1 tbsp olive oil and honey or brown sugar.
  5. Toss the veggies well in the dressing, and keep aside.
  6. Heat a girdle or pan with butter. Shake the dressing off the chicken and lay them on the pan.
  7. Cook the chicken by basting it on both sides every minute or so with the balsamic dressing.
  8. Grill the chicken for about 7 to 8 mins total, or cook or until chicken is caramelized on outside and tender to the touch (check with a fork).
  9. Take out the chicken and let it rest on a plate.
  10. In the same pan, tip in the mushroom and vegetables and on high heat, quickly toss until they're lightly charred.
  11. Turn off heat and place the chicken on the hot pan again, while you make the glaze/sauce.
  12. In a small saucepan, add a bit of butter and the remaining marinade.
  13. Let it simmer until it reduces to a dark, sticky glaze. Pour into a small pot or gravy boat.
  14. Serve the grilled chicken and veggies with a side of bread, dinner roll, buns or herbed rice (you may slice the chicken), and drizzle the glaze on top right before eating.

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