Ingredients
Method
Preparation
- In a medium mixing bowl, combine balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and dried thyme. Whisk until well blended and the honey has dissolved. Season with salt and pepper to taste.
- Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag tightly or cover the dish with plastic wrap and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
- Remove the chicken from the refrigerator and let it sit at room temperature for 10 to 15 minutes.
Cooking
- Preheat the oven to 400°F (200°C).
- Line a baking dish with aluminum foil or parchment paper and lightly grease it with olive oil. Place the marinated chicken breasts in the prepared baking dish, spaced evenly, and pour any remaining marinade over the chicken.
- Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (75°C). Optionally, baste the chicken with pan juices halfway through baking.
Nutrition
Notes
For a vegan version, swap the chicken for extra-firm tofu and use maple syrup for the sweetener. Keeping leftovers fresh: Cooked chicken breasts will keep well in the refrigerator for 3 to 4 days when stored in an airtight container. For longer storage, freeze portions flat in freezer bags for up to 2 to 3 months; thaw overnight in the refrigerator before reheating. Reheat leftovers until the internal temperature reaches 165°F to ensure safety. Do not leave cooked chicken at room temperature for more than two hours total, including the time on the countertop while serving.