Balsamic Glazed Chicken with Roasted Veggie Quinoa
Prep 20 min · Cook 40 min · Serves 4 · medium
Tender chicken breasts in a tangy balsamic glaze, served over a bed of roasted vegetables and quinoa. This balanced, fiber-rich meal supports GLP-1 medication by providing a satisfying portion of lean protein, complex carbs, and high-fiber veggies.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 2 cups quinoa, cooked
- 2 tbsp olive oil
- to taste salt and pepper
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a small bowl, whisk together the balsamic vinegar, honey, Dijon, and garlic. Set aside.
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